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AIP Paleo Banana Bread - Vegan

A delicious vegan, paleo, nut-free, egg-free banana bread!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 154 kcal
Author Andrea


  • 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


  1. Peel bananas and then use a fork to mash them in a mixing bowl.

  2. Mix in ingredients in the order they are listed. Mix well.

  3. 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.

  4. Bake at 350*F for 50 minutes. (check on it at 40 minutes in case your oven runs a little hotter.)

  5. 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. ♥

    If you like this recipe, you are sure to enjoy my Paleo AIP Carrot Cake Recipe too!

Recipe Notes

I use Otto's Cassava Flour - order here.

I use this brand of coconut flour.