AIP baking can be tricky without eggs and traditional wheat flour. However, after years of trial and error, I have cracked the code on how to create AIP versions of my favorite recipes.
And this AIP banana bread recipe is one of my latest creations, and it is delicious.
And it tastes just like traditional AIP bread but it is completely AIP-friendly!
So, go grab a few ingredients and get ready to make a loaf of AIP banana bread today.
How I Made This AIP-Friendly
I used a blend of three AIP-friendly flours as substitutes for traditional wheat flour.
Cassava flour is simply the cassava root that has been peeled, dried and ground into a powder. It is similar to wheat flour in texture and has a neutral taste.
However, it is best to measure cassava flour by weight to yield the best results.
But if you don’t have a food scale, use a spoon to scoop the cassava flour into the measuring cup. If you use the measuring cup to scoop the cassava flour from the container, you’ll likely end up too much and your baked goods will likely be dry and dense.
Coconut flour is the meat of the coconut that is dried and ground into a flour.
Coconut flour is high in fiber, which makes it highly absorbent to liquids. This is why there are quite a few liquid ingredients in the recipe so the bread isn’t too dry from the coconut flour.
Arrowroot flour (also known as arrowroot starch and arrowroot powder) is the starch extracted from the arrowroot tuber and ground into a powder.
Arrowroot flour is often used to lighten the texture of baked goods. This is important when you are baking with denser flours, like cassava flour and coconut flour.
I used cinnamon powder and ground clovesto give my AIP banana bread some extra flavor. Both spices are AIP-friendly and completely nightshade-free.
However, ground cloves can be a bit distinctive in flavor. So, feel free to use less or omit it completely.
I used baking sodaandcream of tartar as AIP-friendly leavening agents to help give a rise to the bread.
Baking soda and cream of tartar is also an AIP-friendly replacement to baking powder, which can contain corn, potatoes and aluminum.
In addition, baking soda and cream of tartar work quite well with arrowroot flour to help make baked goods a bit more airy, which is needed when baking banana bread since it has a tendency to be quite dense.
Coconut oil is used as a butter replacement in this recipe. And it provides much needed moisture to the recipe due to the highly absorbent coconut flour.
Coconut oil can be purchased as unrefined (or virgin) or refined. Personally, I prefer to use refined coconut oil because it has a subtle coconut flavor. Unrefined coconut oil has a much more pronounced coconut flavor and will likely be a noticeable flavor in the banana bread.
Unsweetened applesauce is another AIP-friendly ingredient that adds just a hint of sweetness as well as moisture to the banana bread.
Honey is a great AIP-friendly natural sweetener that also adds moisture to the banana bread.
If your honey is too thick, simply warm it a bit by holding the closed bottle under warm running water until it becomes easier to pour.
However, if you have an allergy or want to keep the AIP banana bread completely plant-based, you can use maple syrup instead. But just be mindful that it will change the flavor of the loaf slightly.
And if this AIP Banana Bread recipe has you hungry for more bread recipes, then be sure to check out all of my AIP Bread Recipes that will satisfy your cravings but are completely AIP-friendly.
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