Banana bread—it feels like a warm hug, doesn’t it? The sweet smell, the soft texture, the nostalgia of it all. It’s the kind of treat that’s perfect for any time of day. Fun fact: banana bread became a household favorite during the Great Depression. Bakers found a clever way to use up overripe bananas, thanks to baking soda and powder. Genius, right?
Now, we’re putting a healthy spin on this classic with an AIP-friendly banana bread recipe. What does that mean? It’s gluten-free, dairy-free, and egg-free, making it perfect for anyone following the Autoimmune Protocol. Even if you’re not on AIP, this recipe is a great choice when you’re craving something sweet yet wholesome. Let’s dive in!

Recipe Breakdown
Prep and Bake Time
- Prep: 10 minutes
- Baking: 1 hour 30 minutes
- Cooling: 20 minutes
Total: About 1 hour 40 minutes
Servings
- Makes 8 slices. Need more? Double the ingredients! Want to make muffins? Just reduce the bake time by about 20–25 minutes.
Difficulty
It’s pretty straightforward—easy to moderate. The trickiest part? Making the gelatin egg, but I’ll walk you through it.
Tools You’ll Need
- A 9×5-inch bread pan
- Two mixing bowls (one large, one medium)
- A whisk and a mini whisk (or fork)
- Measuring cups and spoons
- Parchment paper
No bread pan? No problem! Use muffin tins or mini loaf pans—just adjust the bake time. Easy fix!
Storage Tip
This banana bread stays fresh in the fridge for up to 5 days. Want to freeze it? Slice it first, wrap the slices, and you’ve got a grab-and-go snack or breakfast ready whenever you need it.

Ingredients
Here’s what you’ll need:
- 4 bananas: 3 ripe ones (mashed) + 1 just ripe (for garnish)
- 1 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 1 cup applesauce
- 1/3 cup maple syrup
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp vanilla powder
- 2 tsp baking soda
- 1/2 tsp baking powder (grain-free)
- 1/2 cup olive oil
For the gelatin egg:
- 2 tbsp gelatin
- 1/3 cup hot water
Ingredient Swaps:
- Cassava flour? Try tigernut flour (but adjust as needed).
- Maple syrup? Use honey for a different flavor.
- Not on AIP? Use a flax or chia egg instead of gelatin.
- Want less sugar? Reduce the maple syrup or try monk fruit sweetener.
Let’s Make Banana Bread!

Step 1: Preheat and Prep
Set your oven to 350°F (175°C). Line your bread pan with parchment paper, leaving some overhang to make lifting the bread easier.
Step 2: Mix the Dry Ingredients
Grab a big mixing bowl and whisk together the cassava flour, arrowroot flour, coconut flour, ginger, cinnamon, vanilla powder, baking soda, and baking powder.
Pro Tip: Whisking helps everything mix evenly and keeps the batter light.
Step 3: Prep the Wet Ingredients
In a separate bowl, mash the ripe bananas and mix them with applesauce, maple syrup, and olive oil. Stir until it’s mostly smooth. A few banana lumps are totally fine!
Step 4: Make the Gelatin Egg
In a small bowl, sprinkle the gelatin over hot water. Whisk quickly until frothy. Work fast—if the gelatin clumps, you’ll need to start over.
Step 5: Combine Wet and Dry Ingredients
Slowly pour the wet mixture into the dry bowl, stirring gently. Once combined, fold in the gelatin egg. The batter will be thick but should still pour.
Step 6: Assemble and Bake
Pour the batter into your prepared pan. Slice the last banana lengthwise and lay it on top as a garnish. Pop it in the oven, and bake for about 1 hour 30 minutes.
Pro Tip: Resist the temptation to open the oven door while it’s baking. Let the magic happen!
Step 7: Cool and Serve
Once it’s done, let it cool in the pan for 5 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack. Wait until it’s fully cool before slicing. Trust me—it’s worth the wait.
Want to Customize It?

Dietary Adjustments
- Vegan? Use a flax egg instead of gelatin.
- Watching your sugar? Reduce the maple syrup or try a low-sugar substitute.
Flavor Upgrades
- Add a pinch of nutmeg or cardamom for extra warmth.
- Want a treat? Toss in some unsweetened carob chips or sprinkle crushed nuts on top (if your diet allows).
Seasonal Ideas
For a festive touch in the fall or winter, fold in dried cranberries or chopped dates.
Serving & Storing Tips
How to Serve
This banana bread is amazing warm. Try it with:
- A drizzle of maple syrup
- A dollop of coconut yogurt
- Or a side of herbal tea

Storage Cheat Sheet
- In the fridge: Keeps for 5 days in an airtight container.
- In the freezer: Wrap slices individually and store in a freezer bag for up to 3 months.
To Reheat: Thaw a frozen slice in the fridge overnight, then warm it in a toaster oven.
This AIP banana bread is more than just a recipe. It’s comfort food, reimagined for a healthier lifestyle. Whether you’re new to AIP or just looking for something cozy to bake, this one’s sure to hit the spot.
Ready to give it a try? Your kitchen is calling!
PrintAIP Banana Bread
This moist and flavorful AIP Banana Bread is a comforting, allergy-friendly twist on the classic. Made with wholesome ingredients like cassava flour, applesauce, and ripe bananas, it’s perfect for breakfast, snacks, or dessert. Naturally grain-free, dairy-free, and egg-free, it’s ideal for those following the Autoimmune Protocol or looking for a healthier treat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices 1x
- Category: Baked Goods
- Cuisine: AIP, Paleo
Ingredients
Dry Ingredients:
- 1 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 2 tsp baking soda
- 1/2 tsp baking powder (grain-free)
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp vanilla powder
Wet Ingredients:
- 4 bananas (3 very ripe, mashed; 1 just ripe for garnish)
- 1 cup applesauce
- 1/3 cup maple syrup
- 1/2 cup extra virgin olive oil
Gelatin Egg:
- 2 tbsp gelatin
- 1/3 cup hot water
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Line a bread pan with parchment paper and lightly spray with cooking oil.
- Mix Dry Ingredients: In a large bowl, whisk together cassava flour, arrowroot flour, coconut flour, baking soda, baking powder, ground ginger, cinnamon, and vanilla powder. Set aside.
- Combine Wet Ingredients: In another bowl, mash the bananas and mix them with applesauce, maple syrup, and olive oil until smooth.
- Prepare Gelatin Egg: In a small bowl, sprinkle gelatin over hot water while whisking vigorously until frothy. Work quickly to avoid clumping.
- Combine Everything: Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the gelatin egg and mix until fully incorporated. The batter should be thick but pourable.
- Assemble & Bake: Pour the batter into the prepared pan and place the sliced banana (cut lengthwise) on top as garnish. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Serving Suggestions:
Serve warm with a drizzle of maple syrup or alongside coconut yogurt for breakfast or snacks.
Tips & Tricks:
- Use very ripe bananas for natural sweetness and moisture.
- Work quickly when preparing the gelatin egg to avoid clumping.
- Avoid opening the oven door during baking to ensure even cooking.
Storage & Reheating:
Store in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months. To reheat frozen slices, thaw overnight in the fridge and warm in a toaster oven at low heat until soft.