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AIP Banana Bread

AIP Banana Bread
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This AIP Banana Bread is a moist, naturally sweet treat that’s perfect for breakfast, snacks, or dessert. Made with cassava flour, coconut flour, and a gelatin egg, it’s grain-free, dairy-free, and egg-free—ideal for those following the Autoimmune Protocol (AIP). Garnished with a caramelized banana topping, this loaf is as visually stunning as it is delicious!

Ingredients

Scale

Dry Ingredients:

  • 1 cup cassava flour
  • ½ cup arrowroot flour
  • ½ cup coconut flour
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp vanilla powder (optional)
  • 2 tsp baking soda
  • ½ tsp baking powder

Wet Ingredients:

  • 3 ripe bananas (mashed) + 1 banana (just ripe, for garnish)
  • 1 cup applesauce
  • ⅓ cup maple syrup
  • ½ cup extra virgin olive oil

For Gelatin Egg:

  • 2 tbsp gelatin
  • ⅓ cup hot water

Instructions

Step 1: Prep Your Oven & Pan

Preheat your oven to 350°F (175°C). Line a bread pan with wax paper so it hangs over the sides for easy removal. Spray lightly with cooking oil spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together cassava flour, arrowroot flour, coconut flour, ground ginger, cinnamon, vanilla powder (if using), baking soda, and baking powder. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Stir in applesauce, maple syrup, and olive oil until fully combined.

Step 4: Make Gelatin Egg

Sprinkle gelatin into hot water while whisking vigorously with a fork or mini whisk until frothy and smooth. Quickly add the gelatin egg to the wet mixture and stir to combine.

Step 5: Combine Wet & Dry Mixtures

Gradually pour the wet ingredients into the dry ingredients while stirring gently. Mix until just combined—avoid overmixing to keep the bread light and fluffy.

Step 6: Assemble & Garnish

Pour the batter into the prepared bread pan and smooth out the top with a spatula. Slice the just-ripe banana lengthwise and lay it on top of the batter for garnish.

Step 7: Bake & Cool

Bake for 1 hour 30 minutes, or until a knife inserted into the center comes out clean. Let cool in the pan for at least 20 minutes before lifting out and slicing.

Notes

Serving Suggestions:

Serve warm slices as-is or topped with coconut cream for an indulgent treat. Pair with herbal tea or coffee for a cozy experience.

Tips & Tricks:

  1. Use very ripe bananas—they’re sweeter and add more moisture to the bread.
  2. If the top starts browning too quickly during baking, cover loosely with foil halfway through.

Storage & Reheating Instructions:

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
  • Reheating: Warm slices in the microwave for about 15 seconds to refresh their texture.

Find it online: https://paleo.recipes/aip-banana-bread/