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Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 9 servings 1x


This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.


  • 1 yellow plantain
  • 3 bananas, ripe
  • 3/4 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar
  • 3 tbsp coconut oil
  • Zest of half a lemon
  • 1 cup blueberries

For the glaze

  • 1/4 cup coconut butter, melted (see notes)
  • 2 tbsp coconut oil, melted
  • 2 tsp light-colored honey (sub maple syrup for vegan)
  • 1 tbsp lemon juice
  • Zest of half a lemon


  1. Preheat the oven to 400 F and line a loaf pan with parchment paper lightly greased with coconut oil.
  2. Using a blender, blend the yellow plantain and bananas until fully mashed. Set aside.
  3. Combine the tigernut flour, coconut flour, baking soda, and coconut sugar and mix.
  4. Fold in the plantain and banana mixture, coconut oil, and lemon zest to form a dough. Carefully mix in the blueberries, being careful not to pop them.
  5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes or until a toothpick can be inserted and comes out clean.
  6. Transfer to a cooling rack and allow to cool completely.
  7. For the glaze, combine the melted coconut butter, oil, honey, and lemon juice and stir to combine. Pour over the bread and top with lemon zest. Allow to harden in the fridge for 5-10 minutes before slicing and serving.


The best method to melt coconut butter is a double boiler method to avoid burning.

All nutrition facts are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 217
  • Fat: 10.2g
  • Carbohydrates: 30.5g
  • Fiber: 6.7g
  • Protein: 3.6g