This grain-free and nut-free banana bread recipe tastes like traditional banana bread but is completely AIP-friendly.
- 1 cup (120 g) cassava flour
- 1/2 cup (56 g) coconut flour
- 1/2 cup (64 g) arrowroot flour (or arrowroot starch)
- 2 teaspoons (4 g) cinnamon powder
- 1/4 teaspoon (1 g) ground cloves
- 2 teaspoons (8 g) baking soda
- 1/2 teaspoon (1 g) cream of tartar
- 1/2 teaspoon (3 g) salt
- 3 medium ripe bananas (11 oz or 300 g)
- 1/2 cup (120 ml) melted coconut oil
- 1/3 cup (80 ml) unsweetened applesauce
- 1/4 cup (60 ml) honey
- Preheat the oven to 350 F (175 C). Grease and line with parchment paper a 2 lb (1 kg) loaf pan.
- Whisk to combine the dry ingredients until completely incorporated and no lumps remain. Set aside until ready to use.
- Mash the bananas in a medium bowl. Add the melted coconut oil, applesauce and honey to the bowl and stir to combine.
- Add the wet ingredients to the dry ingredients and stir until completely combined. Pour the batter into the prepared loaf pan.
- Place the loaf pan in the oven and bake for 55 to 60 minutes until cooked through and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let cool completely before slicing and serving.
All nutritional data are estimated and based on per serving amounts.
- Calories: 194
- Sugar: 8 g
- Fat: 10 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 1 g