AIP Banana Bread

There’s nothing like the smell of banana bread baking in the oven. It’s cozy, nostalgic, and just plain comforting. But if you’re following the Autoimmune Protocol (AIP) or have dietary restrictions, traditional banana bread might not work for you. No worries—I’ve got you covered. Say hello to AIP Banana Bread!

This version is gluten-free, grain-free, dairy-free, and egg-free, but it’s still moist, naturally sweet, and totally delicious. Whether you want it for breakfast, a midday snack, or dessert, this recipe brings that same warm, satisfying vibe of classic banana bread—just without the ingredients that might cause you trouble.

Ready to make some magic in the kitchen? Let’s do it.

Recipe Basics

How Long Does It Take?

• Prep Time: 10 minutes
• Bake Time: 1 hour 30 minutes
• Total Time: About 1 hour 40 minutes

How Much Will It Make?

This recipe makes about 8 hearty slices. Want a smaller batch or muffins instead? Just cut the ingredients in half and bake for 25–30 minutes for muffins.

Skill Level

Beginner-friendly! Don’t sweat it—I’ll walk you through everything step by step, including how to make the gelatin egg (it’s easier than it sounds).

What You’ll Need

Ingredients

The Key Players:

• 4 bananas: Use 3 super ripe ones for that natural sweetness, plus 1 just-ripe banana to slice on top for decoration.
• 1 cup cassava flour: A must-have for gluten-free baking—it gives the bread structure.
• ½ cup arrowroot flour: Keeps the texture light and airy.
• ½ cup coconut flour: Helps absorb moisture and adds a hint of sweetness.
• 1 cup applesauce: Replaces eggs and adds even more moisture (nobody likes dry banana bread).
• ⅓ cup maple syrup: Stick to pure maple syrup for the best flavor.
• ½ tsp ground ginger + 1 tsp cinnamon: These spices add a cozy touch. Adjust them to your liking!
• ¼ tsp vanilla powder (optional): If you’ve got it, it’s a nice flavor boost.
• 2 tsp baking soda + ½ tsp baking powder: These help the bread rise. Make sure your baking powder is AIP-approved.
• ½ cup olive oil: Keeps the bread moist. Melted coconut oil works too.

For the Gelatin Egg:

• 2 tbsp gelatin: Go for high-quality, grass-fed gelatin—it makes a difference.
• ⅓ cup hot water: This activates the gelatin.

Let’s Get Baking

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a bread pan with parchment paper, letting it hang over the edges (this makes it easy to lift the bread out later). Lightly spray the paper with cooking oil.

2. Mix the Dry Ingredients

In a big bowl, whisk cassava flour, arrowroot flour, coconut flour, ginger, cinnamon, vanilla powder (if using), baking soda, and baking powder. Mix well so everything’s combined.

Tip: If your flours look clumpy, sift them first—it’ll save you some hassle later.

3. Mash & Mix the Wet Ingredients

In another bowl, mash the bananas until they’re mostly smooth. Add applesauce, maple syrup, and olive oil. Stir until everything’s creamy and well combined.

4. Make the Gelatin Egg

This part’s quick, so stay on your toes. Sprinkle the gelatin over hot water and whisk like crazy (a mini whisk or fork works best). You want it to look frothy, like raw egg whites. Once it’s ready, stir it into your wet ingredients right away.

Heads-up: Don’t wait too long to use the gelatin egg—it can set fast, which will make mixing harder.

5. Combine Everything

Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Overmixing can make the bread dense, so don’t go overboard.

How it should look: The batter will be thick but pourable.

6. Assemble & Add the Garnish

Pour the batter into your prepared pan and smooth the top with a spatula. Take that fourth banana, slice it lengthwise, and lay it on top for a decorative touch.

Why bother? Because it looks fancy and caramelizes beautifully.

7. Bake It

Pop the pan into the oven and bake for 1 hour 30 minutes. Yep, it’s a long wait, but trust me—it’s worth it. Check for doneness by sticking a knife into the center. If it comes out clean or with a few crumbs, you’re good to go.

Pro Tip: If the top browns too quickly, cover it loosely with foil.

Make It Your Own

Here are some ideas to tweak the recipe and keep it exciting:

• Add-ins: Not strict on AIP? Try chopped nuts like walnuts or pecans.
• Extra spices: Nutmeg or cardamom can add a lovely depth of flavor.
• For special occasions: Drizzle slices with melted coconut butter or sprinkle with fresh fruit.
• Seasonal vibes: Toss in blueberries for summer or cranberries for winter.

Storing & Serving

How to Serve It

Serve it warm on its own or with a spread of coconut cream for an extra treat. Pair with a hot cup of tea or coffee. Cozy vibes = achieved.

How to Store It

• At room temp: Keep it in an airtight container for up to 3 days.
• In the fridge: Lasts up to a week.
• In the freezer: Wrap individual slices in plastic, pop them into a freezer bag, and freeze for up to 3 months.

Reheating Tip: Warm slices in the microwave for 15–20 seconds, and they’ll taste like you just baked them.

That’s it! This AIP Banana Bread is easy to whip up, delicious, and perfect for anyone—AIP diet or not. I hope it becomes a favorite in your home like it has in mine. Happy baking!

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