This vegan autoimmune paleo approved banana bread passed the test!! The test being, my husband loved it, I LOVE it, and it toasted up beautifully (in the toaster oven) so I could butter the heck out of it with non-aip goat milk butter. But even if you don’t slather this bread in butta, I think you are still gonna luuuuv it!! Especially if you are on the no-egg train.
I personally can eat eggs just fine, but I have a vegan streak that runs through me, that started when I first went vegan at 13, and sometimes I still just like baking up vegan delights. (Plus I love to share recipes that my egg-free friends can enjoy!) And in my early 20’s I used to dream of one day owning a vegan bakery, and it was that same passion that fueled me to run my raw food company “Betty Rawker” for a few years. And now I love the balance between a plate full of blissful vegan eats and with a little goat cheese, or a chunk of pastured raised meat, or wild caught fish on the side, and oh ya, gotta have the goat milk butter to slather on anything coming out of the toaster oven. At the heart of it though, the bulk of my diet these days is powered by plants.
If I had to come up with any complaints, I mean ya, it is a little dense, but egg-free banana bread honestly tastes great a little dense, you know? ♥
I’m telling ya, this recipe gets brownie points in the comfort food department.
This bread slices up wonderfully and can be sliced into about 12 slices. You can wrap up those slices individually, freeze some, whatever you please. I know a slice of this paleo banana bread would make a fabulous addition to any gut healing AIP breakfast plate.
AIP Paleo Banana Bread - Vegan
A delicious vegan, paleo, nut-free, egg-free banana bread!
Ingredients
- 3 ripe bananas (medium size)
- 1 cup cassava flour
- 1/4 cup coconut flour (see notes for brand I use)
- 1/2 cup coconut sugar
- 3 Tablespoons oil (I used avocado oil)
- 1/2 teaspoon baking soda
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch sea salt
Instructions
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Peel bananas and then use a fork to mash them in a mixing bowl.
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Mix in ingredients in the order they are listed. Mix well.
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Line a small bread pan with parchment paper (or grease well) and spoon in batter. Use a spatula to smooth the top of the batter.
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Bake at 350*F for 50 minutes. (check on it at 40 minutes in case your oven runs a little hotter.)
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Let cool and then slice. I love to toast the slices (in the toaster oven) the next day and serve with goats milk butter.
Note: this loaf of banana bread will be smaller and more dense than a standard loaf made with eggs, but I enjoy it just as much. ♥
Estimated nutritional info below, click on image to zoom in. 154 calories per serving (slice) based on slicing loaf into 12 slices.
Recipe shared at: Paleo AIP Recipe Roundtable
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Wow! This looks great! May I ask what were the dimensions of the loaf pan you used? Thx!
Hi Tasha,
Here’s a link to the bread pan I used, it is 10″ x 4.4″ – I line it parchment paper too.
http://amzn.to/2m8mU8Z
Made this earlier, really good! My 9yo approved!
So glad you enjoyed enjoyed this recipe! Thanks so much for the great feedback!! It’s so appreciated! ❤
Hi, i tried this recipe twice but both times it did not bake in the middle 🙁 i used tapioca flour instead of cassava flour. Could that have made the difference? We have no cassava flour where I live, while foods only sells tapioca or arrowroot flour. Help!
Hi Anna,
So Tapioca Flour and Cassava Flour are Not the same thing.
Below is an excerpt from Otto’s Naturals Website:
Q: Is Otto’s Cassava Flour the same as Tapioca flour/starch?
A: No. Tapioca is the bleached and extracted starch of the cassava root. Otto’s Cassava Flour is a whole food! It is the whole root; peeled, dried, and ground. Otto’s Cassava Flour and tapioca flour/starch have VERY DIFFERENT actions in both BAKING and your digestive system.
You can read more about cassava flour here:
http://www.ottosnaturals.com/faq/
If you can’t get cassava flour where you live I suggest finding a different recipe that uses the flours you have available.
xx
Do you have any suggestions for a coconut flour substitute? I don’t tolerate coconut flour very well.
Hi DeShea,
I wish I did! Coconut flour is such a unique ingredient. Without experimenting with this recipe many more times using other flours I can’t honestly recommend any substitution ideas.
Just made this. Used about half the sugar and still very yummy! Thank you.
Awesome! Thanks for the great feedback Tracy! xx
This is such a wonderful AIP treat… I’ve made it twice in one week! Even my non-AIP boyfriend approved!
Sweeteness! Thanks so much for the great feedback. I consider it a win when my non-Paleo hubby gives the thumbs up on a recipe too. After he okayed this banana bread recipe I knew it was safe to share! xx
Thank you so much for the great recipe! My batch of bread however did not rise and the middle took forever to cook. Could it be because I packed it down too much in the pan? I followed everything in the recipe except I used olive oil instead of avocado oil. Does that make a difference? Any feedback is appreciated. Thanks!
Hi Kerri,
It’s so hard for me to guess what went wrong as I’m not there. I doubt using olive oil made a big difference. I did note in the above recipe and in the blog post that this banana bread is more dense than traditional banana bread, but mine cooked throughout perfectly with zero complaints from my family on this end.
Sorry to hear this recipe did not work out for you. Best of luck with finding a recipe that works better for you! ♥
I experienced the same problem as some others…the outside had a crust that was kind of tough and dry, but all of the inside was gooey, like batter. Not bread-like or very sliceable. I will say the flavor was good though. I ate it anyways. But did not come out like the picture at all.
That’s too bad to hear. What brand of cassava flour did you use?
I’ve had the same great results everytime I’ve made it, otherwise I honestly wouldn’t go to the trouble of sharing the recipe.
Best wishes that the next AIP recipe you try works like a dream!
Made this twice so far and my husband loved it. Wondering if I could swap the bananas with pumpkin purée or applesauce for a variation? Unsure of what the measurement would be though…
Hi Amy!
Thanks for the great feed back! And a pumpkin version sounds heavenly!! Apple cinnamon too! ❤️ I am not sure off hand what the exact measurement of pumpkin purée would be, but I would love to find out!!
I will put a pumpkin version on my “must try” list, and let you know how it turns out. And vice versa, if you come up with a good version I would love to feature your recipe on my blog.
Oh, now you’ve got me daydreaming…. just in time for pumpkin season!
Thanks so much!!
Mine didn’t turn out well. It was tough on the outside and not fully cooked in the middle. Any ideas where I might have gone wrong?
Hi Coleman!
I wish I could shared some slices of my banana bread with you! As I loved it, or I never would have shared the recipe online. But unfortunately, because we aren’t cooking together in the kitchen, it’s hard for me to guess what might have went wrong. What brand of Cassava flour did you use? Was it Otto’s?
Best wishes on your next adventure in cooking, and hopefully the next AIP recipe you try comes out like a dream. Cheers!