I have made this AIP Bread recipe probably 500 times.
It started as a necessity when I was diagnosed with Colitis.
But even after I healed and my scopes were clean and clear, I continued to make it.
I have perfected it, and it is so good that we now make it at our house about 2-3 times per week.
It’s not just me that loves it either, but instead the whole family; kids and all.
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Autoimmune Paleo Diet
The AIP protocol stands for Autoimmune Protocol.
Many people, as a form of gut healing and/or autoimmune disease management follow the protocol, even though it is intense and stringent.
One thing most people think they might never have again is a quick bread and/or sweet treat, which is why I spent so much time practicing and perfecting this recipe.
I have always set out to prove that no matter your circumstance or situation, you can still eat, heal and thrive all while loving each and every moment.
This entire recipe is such a great recipe that even those who do not need to follow AIP or other “diet” will fall in love with it.
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7 Ingredients Tops [Bonus: good flavor!]
This AIP Bread contains 7 main ingredients tops!
You can choose if you do or don’t want 2 of them.
What’s even better? By using the exact same 7 ingredients you can make this bread in two different ways:
- Banana-Bread Sweet, yes, tastes like banana bread (<- my fave)
- Basic-Bread Starch
Also, after you make it 500 times like I have, you can play around with different flavor profiles. Whatever your heart desires.
The point is that I already have the base down for you!
The recipe is gluten free, dairy free, grain free, soy free, corn free, egg free, Paleo, AIP and free from all additives and preservatives.
It is also low FODMAP (but not FODMAP free), since per slice there is very little coconut flour.
Finally, it’s ideal for the elimination phase of any gut-healing protocol.
AIP Bread Recipe
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Important Things to Know About the Recipe for Your First Time
- Decide prior to making it if you are craving: Banana-Bread Sweet or Basic-Bread Starch. By using the exact same ingredients, you can produce two very different outcomes. Plantains come in many different colors. The spectrum ranges from uber-green to uber-yellow/brown. If you are craving the Basic-Bread Starch, you’ll need to use a color closest to uber-green; green plantains are the starchy ones. If you have a sweet bread craving, you’ll need to use a color closest to uber-yellow/brown.
- The Banana-Bread Sweet version finished product will be lighter in color, rise better and have an overall fluffier, cake-ier texture. The Basic-Bread Starch version will be darker in color, sort of golden brown, will not rise and will have a firmer texture.
- I have also made the Banana-Bread Sweet version with three plantains vs. two, and the results were exactly the same, except for somewhat different textures.More starch = thicker texture typically. I sometimes use the three vs. two plantains when I’m making a Banana-Bread Sweet loaf, as it then rises even more.
- You can use more cinnamon and/or ginger. In fact, many times I use double the amount the recipe calls for because I love the sweet and spicy taste. Alternatively, you can also forego using any cinnamon or ginger.
- The reason I never put sea salt in this recipe is because it’s salty enough with the baking soda.
AIP Bread Recipe
Equipment
- 1 Food Processor
- 1 9-inch round cake pan
- 1 large mason jar
Ingredients
- 2 plantains large
- 2 Tbsp coconut flour
- 3 Tbsp gelatin (+ 14 Tbsp water)
- ½ Tbsp + ½ tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 Tbsp cinnamon ground
- 1/2 Tbsp ginger ground
Instructions
- Preheat the over to 400 degrees.
- Cut and slice bananas, then place them in the food processor.
- Add the dry ingredients (coconut flour, baking soda, cinnamon, ginger) + apple cider vinegar to the food processor.
- Place 7 Tbsp warm water in a large Mason Jar. Meanwhile, bring about ½ cup water to a slight boil. Once the water is near boiling, remove from heat. Add 7 Tbsp of hot water to the large Mason Jar. Add the 3 Tbsp gelatin to the Mason Jar, immediately cap, (ensuring the cap is on tightly) and shake vigorously for about 1 minute or until you are certain the gelatin has completely dissolved. For best results, you must ensure that the gelatin has completely dissolved.
- Pour gelatin mixture into the food processor, and blend the entire mixture together until a smooth batter forms.
- Place mixture into cake pan.
- Bake for about 20-23 minutes (for the basic-bread starch version) and 27-30 minutes (for the banana-bread sweet version).
- Allow bread to completely cool, remove from pan, slice and enjoy.
Right about now you’re likely looking at all of these images and wondering what they are and where they came from.
Remember, for best results I on this AIP bread recipe, I kept on perfecting every last thing.
In fact, I used to sell this recipe via an e-book, but I figured now was the best time to just give it away.
Therefore, I have a ton of process-oriented pictures from back in my “recipe developer” days!
AIP Paleo Bread FAQ
Do I have to use coconut flour?
In order to be AIP diet compliant, there are not many different flours you could choose from.
However, you could swap out the coconut flour for cassava flour or tiger nut flour. Almond flour is off limits because it’s a nut.
Will extra ripe bananas work?
If you’re wanting to make the sweet version, you might be able to get by with super ripe bananas as a great alternative. However, it will not work as a swap for the green plantain.
I might also add a little more coconut flour if you use regular bananas, too.
Why do you use gelatin?
Gelatin replaces eggs in AIP recipes. This is also called a, “gelatin egg.”
It is a binder and thickening agent. If you absolutely do not want to use it, then arrowroot starch is also a thickening agent.
However, I have never tired replacing the gelatin egg with arrowroot starch because I am a huge fan of all things gelatin for gut healing.
Is this bread good the next day?
Yes, but it doesn’t last a super long time.
It gets too dried out if you place it in the fridge, so don’t do that.
However, once you place it in an airtight container, you’ll see a lot of moisture begin to seep out. This means it has the potential to mold fairly fast.
Keep it stored at room temperature, but consume within 1-3 days.
Do I have to use a non-stick pan?
Absolutely not! You can use a far more superior pan without any extra chemicals.
In this case, either brush the bottom with olive oil or avocado oil prior to pouring the batter or cover the pan’s surface with parchment paper before adding the batter.
What if I don’t have a food processor?
If you have a high-quality blender, you will most likely be able to do this recipe in that.
In the case that your plantain is extremely green, just be sure to cut it up into even smaller pieces to help it blend better.
Ways to Enjoy Your Bread
Honestly, enjoy this bread however you wish.
If you want the most basic ways to enjoy it (aka how we do), here you go:
- Plain (both versions)
- with Buttery Coconut Oil (both versions)
- with Virgin Coconut Oil (both versions)
Ready to try it?
Believe me. It’s the real deal.
If you liked this post, you might also enjoy:
- Plantains Savory Hempseed Flat Bread Recipe
- Is This Resistant Starch Helping or Hurting Your Gut?
- Is Sourdough Bread Vegan?
Xox,
SKH
🤰 bloating be gone! weight loss through optimal gut health for women
💃ʜᴇᴀʟ ʏᴏᴜʀ ɢᴜᴛ. ʜᴇᴀʟ ʏᴏᴜʀ ʟɪfe.
🫶🏻 founder gutbyome.com
Hi! Is this bread also GAPS-legal? I saw banana, so I’m wondering because with currently “trailing” low-FODMAP GAPS, I’m not doing bananas because in GAPS they’re supposed to be only super ripe and with low-FODMAP only a little green 😉
Hi! “Technically,” no, I don’t think so because plantains aren’t allowed. That said, on GAPS super ripe bananas are approved and the “sweet” version of this bread uses super ripe plantains. I think it would come down to how each person tolerates.
Umm…I can’t find the actual recipe anywhere on this page. I’ve viewed it through 3 different platforms. It’s full of ads and yet never shows the recipe! All the links to view the recipe on this page just loop back to this page. (?!)
Hi,
Sorry for the confusion. This is an e-book. You can only get this recipe by purchasing it. You’ll find it here and also in my book, The Leaky Gut Meal Plan. Xox
Hi I was wondering if you could sub Almond Flour for this recipe? Would you need to change the ratio much?
Thank you!