top of page

AIP Spiced banana loaf

AIP • Paleo • Vegan • Gluten free • Grain free • Dairy free • Egg free • Nut free

Eat your heart out, this AIP Spiced Banana Loaf is utterly scrumptious! Moist with a perfect loaf or bran muffin texture, it is naturally sweet with the cooked, caramelised bananas and only a touch of maple syrup. Very easy to whip together, you would also never know this is grain, gluten, dairy, nut and egg free! Get making!

painting brushes

Using crumbed tigernuts creates a lovely texture, whilst tigernut flour will create a slightly smoother texture. The loaf keeps well for 2 - 3 days and freezers well. Try it as a dessert, lightly heat and serve with coconut yoghurt. Yum!

If you want to use less types of flours, leave out the coconut and green banana flour and replace with 1/4 cup extra cassava flour.

AIP Spiced banana loaf

Prep time : 15 minutes

Fan bake time : 25 minutes

Servings : 10 - 12 slices


• 1/2 cup crumbed tigernut or tigernut flour

(for best results I use a mix of the two)

• 1/3 cup cassava flour

• 1/4 cup tapioca flour • 1 tbsp coconut flour

• 2 tbsp green banana flour

• 3/4 tsp baking soda

• 2 tsp cinnamon spice

• 1 tsp ground ginger

• 2 large bananas, one diced, one halved vertically.

• 1/3 cup sultanas

• 2 tbsp maple syrup

• 1/2 cup olive oil

• 1 gelatin egg (1 tbsp gelatin sprinkled over 1/2 cup boiling water, whisk until froth and immediately gently fold through mixture.)


  1. Preheat the oven to 180 fan bake.

  2. In a large bowl combine the flours, baking soda and spices.

  3. Dice one large banana into small chunks. Add the banana and sultanas to the dry mixture and stir through to evenly distribute.

  4. Add maple syrup & oil. Fold through until all ingredients are wet like a dough.

  5. Make the frothy gelatin egg and gently fold through until well combined.

  6. Pour mixture into a lined loaf tin or 16 x 16 baking dish. Press the halved banana into the top of the loaf.

  7. Bake in the middle of the oven for 30 - 35 minutes, or until cooked through.


Store for 2 - 3 days in an airtight container, or cut into slices and freeze.



bottom of page