AIP Friendly Cassava & Coconut Banana Bread Bars
Banana bread is one of those baked goods that feels almost impossible to recreate when you're navigating a protocol that eliminates grains, eggs, dairy, and most conventional leaveners — but this version genuinely delivers. Ripe bananas bring natural sweetness and moisture, so the maple syrup can stay light, and cassava flour mimics the soft, tender crumb of wheat flour better than almost any other grain-free alternative. A gelatin egg stands in for conventional eggs seamlessly, binding the batter without any of the ingredients that are typically off the table. The clever combination of baking soda and apple cider vinegar creates just enough lift that the bars bake up golden at the edges with a springy, set center. Ceylon cinnamon and ginger add warmth without overwhelming the banana flavor, and coconut oil keeps every bite moist all the way through. The 9x13 pan means you get 12 bars in one bake, making this a smart option for meal prepping snacks or breakfasts for the week ahead. They're the kind of treat that genuinely doesn't taste like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the bars
- 3 medium ripe bananas (about 1 ¼ cups mashed)
- ⅓ cup coconut oil, melted and slightly cooled
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp vanilla powder
- 1 ½ cups cassava flour
- 2 tbsp tapioca starch
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang on the long sides.
- 2
Make the gelatin egg: sprinkle the gelatin powder over the cold water in a small saucepan and let it sit for 2 minutes until the gelatin absorbs the water and the surface looks matte. Place the saucepan over low heat and stir for about 1 minute until the gelatin is fully dissolved and the liquid is clear. Remove from heat and let cool for 3–4 minutes — it should be warm but not hot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!