This AIP Banana Bread is such a treat, with cinnamon sugar swirled throughout. Great for a fancy brunch, or a simple weekend morning! Made with green banana and tigernut flour, it’s perfect if you are looking for a coconut-free recipe.
Banana bread is such a comfort food, and eating AIP shouldn’t stop you from enjoying a treat every now and then. This recipe is perfect for a celebration, and equally good when you are just looking for something warm and comforting. It’s a crowd pleaser, loved by non-AIP’ers and AIP’ers alike. I hope you enjoy it as much as I do!
How to make this banana bread:
Since it is an egg-free bread, we’ll be using gelatin to help bind everything together. To get the gelatin ready, you’ll let it sit in water for a few minutes, then gently heat it and whisk it until it is dissolved and the mixture looks frothy. Then, you’re ready to mix together the other ingredients! You’ll whisk the dry ingredients together, pour in the wet ingredients, and then mix it all together. You also will need to make the cinnamon swirl mixture (my favorite part!). Pour half the batter in a loaf pan, top with half the cinnamon swirl, pour the rest of the batter in, followed by the rest of the cinnamon swirl. Then, grab a knife, swirl everything around, and bake!
Tips for making AIP Banana Bread:
- Don’t forget to sprinkle the gelatin over the water and let it sit for a few minutes. This gives it time to “bloom” before you heat it and dissolve it. If you skip this step, it will be lumpy and not dissolve well!
- If you’re sensitive to coconut and prefer not to use coconut sugar, you could use maple sugar, stevia, or monkfruit powder, or leave the sugar out and just do cinnamon for the swirl.
- Sometimes brands make a difference in AIP baking! Here is the green banana flour I used, this is the tigernut flour I used – this one is good too, and here’s the arrowroot I like to use. I haven’t tested the recipe using other brands, so your results may be a little different depending on the brands you use!
- This banana bread is darker than traditional banana bread because of the darker-colored sweeteners (maple syrup and coconut sugar). That is totally fine! Don’t be thrown off by the dark color, it is delicious! 😉
This AIP Banana Bread is full of cinnamon-y goodness. It is perfect for a fancy brunch, or a simple weekend morning.
2 tablespoons gelatin
1/3 cup water
2/3 cup green banana flour
2/3 cup tigernut flour
1/2 cup arrowroot flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2–3 bananas, mashed (1 1/2 cups)
1/3 cup palm shortening, melted
1/3 cup maple syrup
1 teaspoon vanilla (optional)
1 teaspoon apple cider vinegar
1/4 cup coconut sugar (can sub maple sugar, stevia, or monkfruit if needed, or just leave it out!)
1 tablespoon cinnamon
Preheat oven to 350 degrees F. In a small saucepan, sprinkle gelatin over 1/3 cup water and set aside while you mix the other ingredients. In a mixing bowl, combine green banana flour, tigernut flour, arrowroot, baking soda, cream of tartar and salt.
Heat the gelatin/water over medium heat, whisking to dissolve the gelatin. Once the gelatin is dissolved, whisk it briskly to get the mixture frothy and then turn off the heat.
Pour the bananas, palm shortening, maple syrup, vanilla, vinegar, and gelatin into the dry ingredients and mix well.
Mix together the cinnamon/sugar and grease a loaf pan.
Pour half the batter into the loaf pan, pour in half the cinnamon sugar, pour the other half of the batter in, and top with the remaining cinnamon sugar. Take a knife and swirl it throughout the batter. There’s no perfect way to do this, just go for it!
Bake 45-50 minutes, or until browned on top and cooked in the center. Allow it to cool in the pan for at least 10 minutes, then remove from the pan and allow it to cool fully before slicing. If you don’t make it that long, I totally understand 😉
Keywords: AIP banana bread