Banana bread is a classic comfort food, but finding a version that fits the Autoimmune Protocol (AIP) can be a challenge. Our AIP Banana Bread recipe offers a delicious, gut-friendly twist on this beloved treat. It’s free from grains, dairy, nuts, and eggs, making it perfect for those following a strict AIP diet or anyone looking to enjoy a healthier, anti-inflammatory snack.
Ingredients
To make our AIP Banana Bread, we carefully select ingredients that are both nourishing and compliant with the Autoimmune Protocol. Below you will find the necessary components divided into wet, dry, and Optional Add-Ins for easy preparation.
Wet Ingredients
- 4 ripe medium bananas (about 1½ cups mashed)
- ⅓ cup coconut oil (melted)
- 2 tablespoons raw honey or maple syrup (for natural sweetness)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups cassava flour (gluten-free and AIP-friendly)
- 1 teaspoon baking soda (ensure AIP compliant)
- ½ teaspoon fine sea salt
Optional Add-Ins
For extra texture and flavor, consider incorporating these AIP-friendly options:
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried coconut flakes | ⅓ cup | Unsweetened, adds crunch |
| Ground cinnamon | 1 teaspoon | Adds warm, aromatic flavor |
| AIP-compliant chocolate chips | ¼ cup | Use for a hint of sweetness |
We recommend measuring ingredients precisely for the best results to achieve the perfect balance of moistness and flavor in our AIP Banana Bread.
Equipment Needed
To create the perfect AIP Banana Bread, having the right equipment makes all the difference. Below is everything we need for a smooth baking experience:
- Mixing Bowls: Use two medium-sized bowls — one for the wet ingredients and one for the dry. Glass or stainless steel bowls work best for thorough mixing.
- Hand Mixer or Whisk: A hand mixer helps blend ingredients quickly and evenly, but a sturdy whisk works well too if preferred.
- Measuring Cups and Spoons: Accurate measurements of our wet and dry ingredients guarantee consistent results. Use standard measuring tools.
- Loaf Pan: A 9×5 inch loaf pan is ideal for this recipe. We recommend a non-stick or lightly greased pan to prevent sticking.
- Spatula: A flexible silicone spatula helps scrape down the sides of the bowl and fold ingredients together gently.
- Cooling Rack: After baking, transfer the bread onto a wire cooling rack. This lets air circulate and cool the bread evenly, preventing sogginess.
- Oven Thermometer (Optional): For precise baking, ensure your oven temperature matches the recipe requirements.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate wet and dry ingredients mixing |
| Hand Mixer or Whisk | Blend ingredients smoothly |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| 9×5 Inch Loaf Pan | Shape and bake the banana bread |
| Silicone Spatula | Scrape and fold ingredients |
| Cooling Rack | Cool bread evenly after baking |
| Oven Thermometer | Verify oven temperature for perfect baking |
By organizing these key tools, we set ourselves up for success with the AIP Banana Bread Recipe. Let’s gather our equipment and move confidently to the mixing stage.
Instructions
Follow these clear steps to create our moist and flavorful AIP Banana Bread that perfectly balances taste and gut-friendly ingredients. We’ll guide you from prep work to serving.
Prep Work
- Preheat the oven to 350°F (175°C). Use an oven thermometer for precision.
- Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper for easy release.
- Gather and measure all ingredients precisely as listed.
- Prepare two medium-sized mixing bowls: one for wet ingredients, one for dry.
- Have your hand mixer or whisk and silicone spatula ready.
Mixing the Batter
- In the first bowl, mash 3 ripe bananas thoroughly until smooth and creamy.
- Add ½ cup melted coconut oil, ⅓ cup honey or maple syrup, and 1 teaspoon vanilla extract to the bananas.
- Use a hand mixer or whisk to blend the wet ingredients until fully incorporated.
- In the second bowl, combine 2 cups cassava flour, 1 teaspoon baking soda, and ½ teaspoon sea salt.
- Optionally, add 1 tablespoon dried coconut flakes, 1 teaspoon ground cinnamon, or ¼ cup AIP-compliant chocolate chips for extra flavor and texture.
- Gradually add the dry ingredients to the wet mixture using the silicone spatula. Fold gently until no streaks of flour remain. Avoid overmixing to keep the bread light.
Baking the Bread
- Pour the batter evenly into the prepared loaf pan. Smooth the top with the spatula.
- Place the pan in the preheated oven on the middle rack.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent loosely with aluminum foil halfway through baking.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 350°F | — | Use oven thermometer for accuracy |
| Baking Duration | 350°F | 50–60 minutes | Tent with foil if browning fast |
| Doneness Test | — | After 50 mins | Toothpick should come out clean |
Cooling and Serving
- Remove the bread from the oven and place the pan on a cooling rack.
- Allow the bread to cool in the pan for 15 minutes to set.
- Carefully transfer the loaf to the rack and cool completely, about 1 hour, to prevent sogginess.
- Slice with a serrated knife and serve plain or with a smear of coconut butter.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
Make-Ahead Tips
To enjoy our AIP Banana Bread anytime, preparing ahead saves time and guarantees freshness. Here are the best strategies to store and freeze your banana bread without compromising on its moist texture and rich flavor.
Storing at Room Temperature
- Allow the banana bread to cool completely on the cooling rack before wrapping.
- Wrap the loaf tightly in plastic wrap or place it in an airtight container to retain moisture.
- Store at room temperature for up to 2 days.
- Keep away from direct sunlight and heat sources to prevent drying out.
Refrigeration for Extended Freshness
- After cooling, seal the banana bread in an airtight container or wrap it with plastic wrap plus aluminum foil.
- Refrigerate for up to 1 week.
- Slice only what you need before serving to keep the rest fresh.
- Let refrigerated slices come to room temperature or warm gently for better taste.
Freezing Your AIP Banana Bread
For longer storage, freezing is ideal and keeps the bread’s taste and texture intact.
| Step | Instructions |
|---|---|
| Cool Completely | Ensure the bread is fully cooled to avoid condensation |
| Slice (Optional) | Slice before freezing for easy portioning |
| Wrap | Use plastic wrap, then a layer of aluminum foil for airtight sealing |
| Place in Freezer Bag/Container | Avoid freezer burn by using a sealed freezer-safe bag or container |
| Label | Mark the date for reference |
| Freeze Duration | Up to 3 months |
Thawing and Reheating
- Remove the bread or slices from the freezer and unwrap.
- Thaw in the refrigerator overnight or at room temperature for a few hours.
- Warm slices in a toaster oven or regular oven at 275°F (135°C) for 5–10 minutes for a fresh-out-of-the-oven experience.
- Avoid microwaving to maintain optimal texture.
Pro tip: For the best flavor boost, serve your thawed AIP Banana Bread with a spread of coconut butter or a drizzle of raw honey.
By following these Make-Ahead Tips, we ensure every bite of our AIP Banana Bread remains moist, flavorful, and just like freshly baked.
Storage Instructions
To keep our AIP Banana Bread fresh and moist, proper storage is essential. Follow these steps to enjoy every slice at its best:
1. Cooling Before Storage
Always allow the banana bread to cool completely on a cooling rack. Wrapping or storing warm bread traps moisture causing sogginess and speeding spoilage.
2. Room Temperature Storage
- Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container.
- Store at room temperature in a cool dry place.
- Enjoy within 2 days for peak freshness and texture.
3. Refrigeration for Extended Freshness
- After cooling, slice the bread and store slices in an airtight container or wrap individually in plastic wrap.
- Refrigerate for up to 1 week.
- Only remove slices as needed to prevent drying out the entire loaf.
4. Freezing for Long-Term Storage
Freezing preserves the rich flavor and moistness up to 3 months:
- Wrap the cooled loaf or individual slices tightly in plastic wrap first.
- Follow with a layer of aluminum foil or place inside a zipper freezer bag to prevent freezer burn.
- Label the packaging with the date for easy tracking.
| Storage Method | Wrapping / Container | Duration | Notes |
|---|---|---|---|
| Room Temperature | Plastic wrap or airtight box | Up to 2 days | Keep in cool dry place |
| Refrigerator | Individual wrap or container | Up to 1 week | Slice as needed |
| Freezer | Plastic wrap + foil/bag | Up to 3 months | Thaw properly before reheating |
5. Thawing & Reheating Tips
- Thaw frozen bread slices overnight in the fridge or at room temperature for 1–2 hours.
- Warm slices in a toaster oven or conventional oven at 300°F (150°C) for 5–10 minutes to restore freshness.
- Avoid microwave reheating as it can dry out the bread.
Pro Tip: Enhance flavor by serving thawed or reheated AIP Banana Bread with a spread of coconut butter or a drizzle of raw honey for a naturally sweet finish.
Conclusion
This AIP Banana Bread recipe offers a tasty and nourishing option that fits perfectly into an autoimmune-friendly lifestyle. By using simple, wholesome ingredients and following easy steps, we can enjoy a moist and flavorful treat without compromising our dietary needs.
With proper storage and freezing techniques, this bread stays fresh and delicious, ready whenever we want a comforting snack. It’s a great way to bring variety and satisfaction to our kitchen while supporting our health goals.
Frequently Asked Questions
What makes AIP Banana Bread different from traditional banana bread?
AIP Banana Bread is free from grains, dairy, nuts, and eggs, making it suitable for the Autoimmune Protocol diet. It focuses on gut-friendly, anti-inflammatory ingredients like cassava flour and coconut oil, unlike traditional recipes.
Can I use regular flour instead of cassava flour?
Cassava flour is key for the AIP diet and gives the right texture. Using regular flour may change the taste and consistency, so it’s best to stick with cassava for this recipe.
How do I keep the banana bread moist?
Precise measuring of wet ingredients, especially ripe bananas and coconut oil, ensures moistness. Avoid overmixing the batter and don’t overbake to keep it tender and moist.
What equipment do I need to bake this bread?
You’ll need two medium mixing bowls, a hand mixer or whisk, standard measuring cups and spoons, a 9×5 inch loaf pan, a flexible silicone spatula, and a cooling rack. An oven thermometer is optional but helpful.
Can I add extras to the AIP Banana Bread?
Yes, optional add-ins include dried coconut flakes, ground cinnamon, and AIP-compliant chocolate chips, which enhance flavor and texture without affecting its AIP compliance.
How long should I bake the banana bread?
Bake the bread at 350°F (175°C) for 50–60 minutes. If it browns too quickly, tent it with foil to prevent burning while ensuring it cooks fully inside.
What is the best way to store leftover banana bread?
For up to 2 days, store at room temperature wrapped tightly. Refrigerate for up to a week, slicing as needed. For longer storage, freeze up to 3 months, wrapped properly to prevent freezer burn.
How do I thaw and reheat frozen AIP Banana Bread?
Thaw the bread at room temperature or overnight in the fridge. Reheat gently in the oven or microwave, and serve with coconut butter or a drizzle of raw honey for extra flavor.
Is this recipe suitable for people with food allergies?
Yes, it’s free from common allergens like dairy, nuts, grains, and eggs, making it ideal for many with allergies or sensitivities, especially those following the AIP diet.