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.