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. And for those interested in trying a vegan paleo approach, you can check out this article on the truth about vegan paleo.
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!
- 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
Peel bananas and then use a fork to mash them in a mixing bowl.
Mix in ingredients in the order they are listed. Mix well.
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.
Bake at 350*F for 50 minutes. (check on it at 40 minutes in case your oven runs a little hotter.)
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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