Banana Loaf (AIP, Paleo)

Banana Loaf (AIP, Paleo)

After posting the AIP muffin recipe on Empowered Sustenance last week, this Banana Loaf just had to happen!

What I love about both the muffin and this loaf recipe is that they require no added sweeteners beyond the fruit, and they render the most non-crumbly, lovely baked-goods texture, which, as you know, can be rather tricky when baking without eggs.

And, like the muffins, the key to this recipe is using bananas that are more green than yellow. If the bananas are too ripe, you won’t get that desired texture or taste, for that matter, as they’ll be far too sweet.

My husband loves Hummingbird Cake, so one variation that we’ve enjoyed is adding 1/4 crushed, drained pineapple and 1 tbsp. of finely shredded coconut. Of course, if you aren’t following strict AIP, then the addition of 1-2 tbsp of chocolate chips would be lovely too!

Banana Loaf B

This loaf comes out so nicely and holds together great. If you’re not following AIP and can tolerate eggs, then feel free to use one egg in place of the gelatin egg. I like to slice and freeze individual portions of this loaf so that I have access to an AIP-friendly grab n’ go snack when the need arises.

4.1 from 7 reviews
Banana Loaf (AIP, Paleo)
Prep time
Cook time
Total time
Recipe type: Snacks/Treats
  • ⅓ c coconut flour
  • ¼ c arrowroot flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 3 bananas, mashed (Be sure they are more green than yellow and not too ripe.)
  • ⅓ c coconut or palm oil, melted
  • ¼ c applesauce
  • 1 tsp vanilla extract
  • ½ tsp apple cider vinegar
  • ¼ c water + 1 tbsp. gelatin (for the gelatin egg) OR 1 egg if you're not following AIP
  1. Preheat the oven to 350 degrees. Very lightly grease a small non-stick loaf pan (3½ x 7½).
  2. In a small bowl, combine the coconut flour, arrowroot flour, sea salt, baking soda, and cinnamon. Set aside.
  3. In a large mixing bowl, mash the three bananas. Add the melted oil, applesauce, vanilla, and apple cider vinegar. Using an electric mixer, combine thoroughly.
  4. In a small sauce pan, add the ¼ c water and sprinkle gelatin over the water. Allow to bloom for two minutes.
  5. While the gelatin is blooming, add the dry ingredients to the wet ingredients in the large mixing bowl. Mix until just combined.
  6. Turn the heat on to medium-low to melt the gelatin after it has bloomed for two minutes. This should take no longer than one minute. Then whisk until very frothy. Add this mixture into the combined wet and dry ingredients, and stir until just combined.
  7. Spoon the batter in a prepared loaf pan, and using a wet tablespoon, very gently smooth the top. Be careful not to use pressure.
  8. Place in the oven and bake until lightly golden on top, about 35-40 minutes.
  9. Remove from the oven to a cooling rack. Allow to cool for 5-10 minutes. Then carefully invert pan and remove loaf.
  10. Allow to cool on rack. Then slice and enjoy!


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 47 comments for this article
  1. Marissa at 12:39 am

    Martine! You are killing me with all of these baked-goods recipes!!! Of course I will be making this 🙂 As you said…no added sweetener besides the fruit which is so hard to find. And of course….think of the variations!

  2. Steph at 9:05 pm

    Do you have any suggestions for replacing the apple sauce as I can’t tolerate apples! Thanks – brilliant recipe by the way!

    • Martine Partridge Author at 9:00 pm

      Hi, Claire. I’ve never used potato starch, so I can’t comment on that one. But I have had readers switch tapioca starch for the arrowroot, and they’ve had good result. Again, I don’t use tapioca all that often (as it doesn’t agree with me), so I can’t say for sure. If you do some experimenting, let me know how it goes. 🙂

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    • Martine Partridge Author at 6:47 pm

      Hi, Victoria. You could try using pumpkin puree instead of the applesauce, but my concern is that you may get a bit of a bitter flavour, which sometimes happens with the pumpkin puree. What about using a bit more mashed banana? Or are you okay with pears? A pear puree (sauce) would work well in place of the apple sauce too. Let me know how it goes if you decide to experiment. 🙂

  4. Helen at 10:55 pm

    I made this today, and I think it is good. Perhaps more importantly, when I gave my husband a bite, he asked for more! Many times, the response I get from him when I do an AIP treat is something like, “bleh” or “it’s not sweet enough!” or “this doesn’t taste right” etc. He said is was rich enough and sweet enough with the bananas to be good. So bravo! You’ve created a winner in our book!

    • Martine Partridge Author at 9:49 pm

      Hi, Becky. If you can eat eggs, then you can certainly use one beaten egg in place of the gelatin egg. I suppose another option, provided you’re not following AIP, would be to try a flax egg, but I’ve never worked with them before, so can’t vouch for how that would turn out. Anyway, for the gelatin egg I use the red/orange canister of Great Lakes grass-fed gelatin. 🙂 Hope that helps!

  5. Bethany at 1:00 am

    I made this today as a birthday cake substitute, and it was AMAZING. My (non-paleo) parents even loved it. AIP baking recipes tend to intimidate me because of the complicated ingredients, but this one was wonderfully simple. Thanks for making today feel like a celebration and not like deprivation! 🙂

  6. Camilla at 12:28 pm

    I just made this last night as my first experiment in Paleo AIP baking. WOW! I admit I was a little skeptical, but I think this is even better than a lot of the regular Paleo quick breads out there. Thanks for sharing!

  7. Shelly at 5:09 am

    This tastes so good! But please help. I followed the instructions exactly and it turned out as goop. I kept baking it longer and longer hoping it would turn into bread, but it just stayed gooey. I’d love suggestions because I would really like to make this again and have it turn out. Thanks!

  8. David at 4:36 am

    Is there an alternative flour i could substitute for coconut? I have flax, tapioca flour, and arrowroot flour…

    • Martine Partridge Author at 5:09 pm

      Hi, David. You could certainly experiment with other flours, but I can’t vouch for the final product since I’ve only made this one with a combo of the coconut and arrowroot. I’ve heard many good things about people using cassava flour, so perhaps that might be one to consider. Let me know how it goes if you decide to experiment! 🙂

  9. Helen R at 3:52 am


    I may be a little dense as it is late at night but if you do swap out the gelatin egg for a real egg, do you also not add that 1/4 cup of water? Or is still needed?


    P.S. very much appreciate a banana recipe with no nuts!!!!!!!!!!!

    • Martine Partridge Author at 1:02 pm

      Hi, Tan. The bananas cannot be ripe for this recipe — they must be green-tipped so that they are starchier. I also find that anything made with a gelatin egg renders a much better texture if it is allowed to sit for several hours (preferably overnight) before slicing. Hope that helps!

    • Martine Partridge Author at 5:40 pm

      Hi, Lori. Sorry for my late response. I took a break from blogging and am just getting caught up on comments now. When making this recipe, it’s really important that the bananas are green-tipped — ripe bananas result in a mushy texture. The other tip I have is that letting baked goods that contain a gelatin egg sit for a good few hours (ideally overnight) before cutting improves the texture. 🙂

  10. Nanette at 7:33 pm

    I just discovered your website and this recipe. In reading through the comments about the need for green bananas because of the starch factor, I wonder if a plantain would be a better choice for these reasons?

    • Martine Partridge Author at 4:18 pm

      Hi, Nanette. Using plantain would change texture and taste, but you could certainly experiment. 🙂 I can’t guarantee the outcome, but I’m thinking a plantain will render a denser, more savory loaf. The green banana is still a bit sweet and not quite as starchy as a plantain, which is why I like it for this recipe.

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  12. Laurie at 1:53 am

    Coconut is one of my trigger foods, so I could not use coconut flour. I tried the recipe with arrowroot and tapioca flours. It came out a flat, gummy and unflavored mess :(. Any suggestions on how to make the banana loaf successfully sans coconut products?

    • Martine Partridge Author at 6:43 pm

      I can’t vouch for end products when the recipe isn’t followed exactly as it is listed. The result you got with tapioca is the very reason I’m not a fan of working with it — it’s too glue-y for my liking. I know there are some great coconut-free Pinterest pages, so maybe you could check those out to meet your dietary needs. 🙂

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    • Martine Partridge Author at 10:46 pm

      Hi, Lynn. I can’t vouch for any end results when changes are made to the recipe’s ingredient list, and I can’t comment because I’ve never made this without the gelatin egg. Happy AIP-ing! 🙂

    • Martine Partridge Author at 7:45 pm

      Hi, Anar. Two things to note with this recipe: 1) you must absolutely use green-tipped bananas. Anything remotely riper will adversely affect the texture of this loaf, and 2) the longer you let anything with a gelatin-egg sit/set, the better — preferably overnight. AIP baking is notoriously finicky and won’t, of course, render the expected texture of baked goods made with things like eggs and grains and dairy.

  14. Ashley at 7:20 pm

    I love this recipe. I like to make this and the hummingbird variation but i would love to make a carrot cake variation… anyone have any advice before I start experimenting?

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