From Heather: I found Bre-anna’s blog just a couple weeks ago, and it was love at first sight. Bre’anna has been blogging for just a few weeks, and she’s already got some amazing recipes and avid readers on her blog. Her recipes are all autoimmune protocol-friendly, too! If you’re still not dying to check out He Won’t Know It’s Paleo, here are some of the amazing recipes she has: AIP Snickerdoodles, Nomato Sauce, Dairy-Free Butter, Baked Cinnamon Apples, AIP Carob Brownies. Salivating yet?
With this recipe, Bre’anna shows us that AIP banana bread is indeed possible, and delicious!
From Bre’anna:
My blog is dedicated to my very non-paleo and gluten-loving husband, Chris, who didn’t know he was eating paleo for the first 6 months I cooked this way. Now that I’ve come clean, I can always trust Chris to give me often-too-honest reviews of my recipes. My criteria for posting is this: If Chris doesn’t approve, I won’t post it.
You can find Bre’anna at her amazing blog, He Won’t Know It’s Paleo, and on Facebook.
Ready to get cooking?
Of course you are.
Without further ado: AIP Banana Bread!
- ripe bananas – 1 cup mashed (brown spotted or black are best)
- coconut oil – 1/4 cup, melted
- coconut butter – 1/2 cup, softened
- honey – 1 tablespoon
- vanilla – 1 teaspoon
- lemon juice – 1-1/2 teaspoons
- coconut flour – 1/4 cup
- arrowroot starch – 1/2 cup
- salt – 1/2 teaspoon
- baking soda – 1/2 teaspoon
- cinnamon – 1/2 teaspoon
- Preheat oven to 350.
- Grease 9×13 pan with coconut oil.
- Mix wet ingredients (first six listed) in stand mixer until smooth.
- In small bowl, mix dry ingredients together.
- Pour dry mixture into wet ingredients and mix until combined.
- Spread into prepared 9×13 pan.
- Bake for 24-27 minutes, until toothpick comes out clean and edges pull away from the sides of the pan.
- Cool completely before cutting to avoid misshaping the slices. The texture will perfect itself after it cools. If the bread is gooey or chewy fresh out of the oven, don’t fret! Just cover it and let it sit overnight. You’ll wake up to a real treat!
- Photographed with Dairy-free Butter: http://wp.me/p4Gpik-35
Is there any substitution for arrowroot starch? I can’t find any where I live…
Tapioca starch maybe?
I love the way you have your recipe setup to print. Thank you for already making it “pretty” so I don’t have to. I can’t wait to try the banana bread tonight.
I’d love to make this, but don’t have any lemon on hand. Will it affect it?
A little bit of vinegar might work; maybe 1/2 tsp.
This is the first review I’ve ever left for a recipe.. and I’ve tried what feels like millions over the years. : )
All I can say is AMAZING!! Thank you for sharing this deliciousness with us. So happy to have discovered this!
I’m curious, do you think I could sub pureed pumpkin for the bananas? Seems like that would be a yummy treat in the fall..
Woohoo so glad you liked it! I’m actually pretty sure Breanna has a pumpkin bread recipe on her site: hewontknowitspaleo.com 🙂
I tried this recipe tonight, and the taste is AMAZING! Thanks for the recipe!
Hello! This looks delicious. I wanted to make it in an 8×8 pan, do you think that would work? Also I’d like to add some fresh cranberries which add water, any thoughts on decreasing the liquid? Thank you!
It might bake better in the 8 by 8 if you halved the recipe; and fresh cranberries should add too much moisture; I think it should be OK 🙂
This was pretty yummy. I am wondering if its supposed to be so flat? Its been cooling for an hour but I was so eager to try some! I know the flavor will intensify over night, and we are really looking forward to having it for breakfast!
I don’t think it rises too much due the fact that it’s eggless. Hope you enjoy it!
Very good!! Love the chewy texture – not like traditional banana bread or muffins at all really but very tasty – I left out the honey all together.
Sounds yummy! Do you think it would work with frozen bananas? They’re a little more liquid-y after being frozen.
Personally I would use fresh because the fibers aren’t as broken down as frozen.
Omgosh this is SO yum! I’m trying to incorporate AIP foods into my families everyday living basically to aim for a healthier intake for them and so it’s less work for me lol. My kids LOVE this! And it’s such an easy recipe! I had just about ran out of coconut flour so used some tigernut flour (about half half) to make up the required amount (and reduced the honey as tigernut is sweet) it worked out fantastic, gave it a bit of an earthy taste. Love it, thankyou!
I’m so glad you enjoyed it, Corinna! Thanks for sharing your substitutions; I can see tigernut flour being awesome in this recipe!
This turned out great! Thank you for a wonderful recipe! And the house smelled amazing while it was baking!
This is my favourite snack after 2 months on AIP! I absolutely love it! Thank you. Making it more than once a week!!!
I don’t have any coconut butter is there anything I can substitute it with? Can I just use more solidified coconut oil?
The fiber in the coconut butter helps the bread; you can actually make your own with this recipe: http://new.new.new.new.cookituppaleo.com/coconut-butter/
The link for making your own coconut butter doesn’t work. Could you repost please.
http://cookituppaleo.com/coconut-butter/
This is a loaf of bread and you bake it in a 9×13 pan? I’m so confused.
Tina, the bread is cut into squares like bars. It helps the bread cook through without eggs. 🙂 🙂
I’d like to try this with the new Yuka flour that’s out. Think it would work?
Cassava flour? I’m not sure; coconut flour and cassava flour are fairly different. Let me know if you try it!
Thank you so much for posting this! I hope everyone loves it! 🙂 Happy baking!
Absolutely! It looks so delicious! 🙂
Will it still turn out if I used less coconut butter or oil? I love the taste, but it seems very greasy.
Thank you!
You could probably decrease the oil a bit if you like.