AIP Banana Bread (gluten free)

Blueberry Banana Bread (Paleo, AIP, Vegan)

There’s nothing like a freshly baked banana bread just out of the oven!  The aroma in the kitchen while it’s baking is amazing right?  When my kids were younger, I made banana bread pretty much every weekend. That used to be their afternoon snack when they came back from school. I would also sneak in different vegetables in them periodically like grated carrots and zucchini and such. They happily gobbled up the bread never realizing that it contained those ‘yucky veggies’ 🙂

AIP Banana Bread (coconut free)How come I never tried baking an AIP version of banana bread until now? I was myself surprised the other day about that fact. But it probably had to do with the fact that initially when I started AIP, I was trying to reduce sugars too even if they were AIP approved. And then as I grew accustomed to the AIP diet, even things like ‘banana bread’ seemed like too much of a sweet treat!

Anyways, I am glad that I am now able to enjoy occasional sweet treats and this AIP banana bread with blueberries is just delicious! This recipe was born a few weeks ago when I first made the Gluten free strawberry pound cake for my family.  On the same day I tried baking a banana bread and I added strawberries to that too.  It came out really good! However, I forgot to write the recipe down!

So I had to bake it again and this time instead of strawberries, I decided to add blueberries since we had fresh ones from the farm!  Came out fabulous! Blueberries and banana just go so beautifully well! Plus, note the texture! Very much banana bread like and a nice loaf of it!  I was jubilant! Another win – this recipe uses only common pantry ingredients and common AIP flours and is coconut free too so great for those with coconut allergies.

I made a video too so you can get step by step directions:

5.0 from 1 reviews
Blueberry Banana Bread (Paleo, AIP, Vegan)
Recipe type: Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A delicious lightly sweetened banana bread with blueberries that is perfect with a cup of tea!
  • ¾ cup cassava flour
  • ¾ cup arrowroot flour
  • 1½ tsp baking soda
  • ⅛ tsp sea salt
  • 2 ripe bananas, mashed
  • ½ cup olive oil or avocado oil
  • 1½ tsp pure vanilla extract
  • ¼ cup plus 2 tbsp maple syrup
  • ½ cup water
  • 1½ tbsp apple cider vinegar
  • ½ cup blueberries (fresh or frozen)
  1. Pre heat oven to 325 F. Grease a loaf pan with coconut oil and keep aside.
  2. In a large tray or a sheet of parchment paper, mix the flours, baking soda and the salt. Keep aside.
  3. In a large mixing bowl, add the mashed banana, the oil, vanilla and maple syrup. Mix using an electric mixer. Then add the flour mixture in portions until all the flour is incorporated into the wet mixture. You will get a thick mixture at this point. Now add the water and the apple cider vinegar and mix well again using the mixer for about 1-2 mins until all the water is fully blended into the mixture.
  4. Pour mixture into the greased loaf pan. Now add the blueberries into the mixture and using a spatula slowly and lightly stir to spread the blueberries throughout the batter.
  5. Place the pan in the oven and bake at 325 F for about 45 minutes (please check after 40 mins as ovens vary greatly) or so until a knife or a toothpick inserted in the middle comes out clean.
  6. Remove the pan out of the oven and let cool for about an hour or so before transferring from pan to a plate. Run a butter knife lightly around the edges to get the bread out.
  7. You can store banana bread at room temperature for 2 days and then store in refrigerator for up to 5 days.


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  1. I made this twice this week, the first time with tapioca flour instead of arrowroot because I didn’t pay enough attention to the list of ingredients. I didn’t add blueberries and I used Bob’s Red Mill cassava flour. These were the only two differences from your recipe. The result was was a very thick goo. Yesterday I used Otto’s cassava flour, Bob’s Red Mill arrowroot starch and added blueberries. The dough came out very dry so I had to add a more water than in the recipe. Unlike the first bread, which was baked in a normal oven, I baked this one in a halogen convection oven to make sure it gets enough heat on all sides. I used this halogen oven for baking Chebe bread and it worked fine. This time I got again a wet jelly dough after 55 minutes of baking, but the blueberries gave it a brown pudding consistency. I don’t know what I’m missing here.

    • Hi Alexandra, I am not sure why you got a pudding consistency even with Otto’s cassava flour. I am not familiar with a halogen convection oven. What was your baking temperature?

    • Hi there! 1 cup would be 128 grams. If you use plantain, make sure it is very ripe. I have not tried this recipe with plantain but as long as it is ripe and soft, it should work!

      • I used very ripe plantain, but the dough/mass was very thick, can I should add more water? How much did you use 1/2 cup oil in mililiter, the same whith maple sirup and water? Thanks for answer 💕💞

        • 1/2 cup in ml is around 120 ml. Yes you can add additional water till it gets to the consistency that I got. Please watch my video to see consistency and aim for a similar consistency. Hope that helps!

  2. Hi i just tried this recipe to make mini loaves and for some reason they seemed to have centres like chewing gum. Any idea what i did wrong?

    • Hi Kelly,
      Hmm..not sure. What brand of cassava flour and arrowroot flour did you use? When it comes to AIP flours, the brands matter a lot. I recommend Otto’s or Anthony’s Premium for cassava flour. Did you watch my video? Was the consistency of your batter similar to mine? Sorry i cannot be of more help! I don’t think the size of the loaf pan should matter. I would think it would have cooked faster in a smaller pan.

  3. This is an amazing recipe. I love that you include a video, it is awesome to follow along with you. Thank you for taking time to provide this!

    • Arrowroot starch gives a slightly different texture upon cooking or baking as compared to tapioca starch. In this recipe I recommend using arrowroot starch only as I have not tried it with tapioca starch.

      • Hi I know this post is quite old but have just come across it. I have just made the bread with tapioca starch and it looked nothing like yours, it was quite moist still in the middle but cooked through. Still yummy though as I haven’t had anything sweet for a couple of weeks so was glad I found something I could cook. I was reluctant to use the arrowroot as the only one I can get at the moment has preservative 220 in it and was trying to avoid that. Can you get arrowroot without the preservative? Is so I will have to look out for it. I’m in Australia. Thanks again for the recipe.

        • Hello, Over here in the US, arrowroot is available without preservative. We have quite a few brands like Bob’s red mill or Anthony’s Goods etc. I am glad you liked it though with the tapioca starch!

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