Name: The Best Cassava Flour Banana Bread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 cups Bob’s Red Mill Cassava Flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon; 3 medium extra ripe bananas, equal to 1 1/4 cups well-mashed; 1/3 cup + 1 tablespoon avocado oil (olive, sunflower or melted/cooled coconut oil); 1/3 cup pure maple syrup*; 3 large eggs; 2 teaspoons vanilla extract; 3 tablespoons non-dairy milk of choice (hemp, cashew, coconut, oat, etc.)

The best banana bread recipe that just so happens to be healthy, paleo AND nut free, thanks to cassava flour. You will not believe how easy and delicious this gluten free banana bread is!

sliced banana bread with milk in background

This post is sponsored by Bob’s Red Mill. I’m thrilled to be partnering with such a great company again for this year. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! As always, all opinions expressed are my own.

Oh man, oh man! I am so excited about this banana bread.

I’m always excited about any banana bread or muffin recipe (in my opinion, you can never have enough), but this one is great for a variety of reasons:

It’s a quick and easy recipe that just so happens to be paleo AND nut free, moist, and so delicious no one will be thinking it’s gluten free and actually pretty healthy!

Of course you know I am all about balance here. I love a traditional banana bread as much as the next person. But it’s such a delight when you master a recipe that everyone can enjoy!

I made about three batches of this cassava flour banana bread in one week and I probably averaged about three slices per day.

Paleo Nut Free Banana Bread

So I am not kidding you when I say, “It’s the BEST!” Because, truly, it is.

Moist, flavorful, lower in added sugar and bursting with spotty banana goodness….

I hope you fall in love as much as I did!

Here are the Ingredients

Bob’s Red Mill Cassava Flour – this recipe was specifically tested using cassava flour, so I recommend using Bob’s Red Mill cassava flour for the best results.
Baking soda & salt – The leavening agent (rise) for the muffins. Salt balances flavor.
ground cinnamon – just adds a hint of spice. Take it or leave it.
Maple syrup – We’re only using 1/3 cup of added sugar in this banana bread. Just enough to give the bread that sweetness without being too bland. If you’ve got more of a sweet tooth (or are sharing this banana bread with someone who does), try adding 3-4 tablespoons of coconut sugar or another granulated sugar if you’d like.
Eggs – You’ll need 3 large eggs for this recipe. Sounds like a lot but it helps keep this grain free banana bread together.
Oil – Helps keep the banana bread moist. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. milk and eggs) are room temperature.
Vanilla – Two full teaspoons for more flavor.
Milk – Just a few tablespoons to add a touch more liquid to the batter. Use hemp to keep this recipe nut-free. Cashew, almond or coconut also work. Use oat or soy if not worried about keeping it paleo.

The best bananas for banana bread

The BEST bananas to use for the most flavorful banana bread are the super duper spotty ones. The more brown (black) the banana, the better. This will lend itself to a naturally sweeter banana bread, too.

Bob’s Red Mill Cassava Flour

I’ve only used Bob’s Red Mill Cassava Flour before, so I can’t speak to other brands but I love this flour so much. It’s the perfect flour to use for grain-free baking that is naturally gluten-free AND nut-free. It’s a great paleo-friendly flour to keep in your pantry.

So what is Cassava Flour?

You may be wondering what exactly is cassava flour…

Cassava flour is a gluten-free, grain-free and nut-free flour made from the whole root of the cassava plant. Bob’s Red Mill cassava flour has a mild flavor and fine texture that is perfect for gluten free cooking and baking, and it’s also non-GMO project verified.

Are tapioca flour and cassava flour the same?

Short answer: no. So I do not recommend using tapoica flour/starch to replace this. You must use cassava flour in this recipe to get the best results.

Even though both tapioca flour (sometimes known as tapioca starch) and cassava flour come from the cassava root, cassava flour is less processed and is ground from the whole root of the plant, whereas tapioca flour is just the starch component.

If you’re looking for more banana breads, try reader favorite almond flour banana bread, or this dairy-free / oil-free one.

How to make grain free banana bread using cassava flour

This gluten free banana bread recipe is EASY, just like most quick bread recipes. You just need some bowls, measuring cups, spatula or spoon and a 9×5 loaf pan.

NOTE: the cassava flour is very fine so be careful when opening the bag and mixing the ingredients together.

Step 1 – Mix Dry Ingredients

When mixing ingredients, I like to use two separate bowls to ensure the flour and baking soda is combined before adding to the wet ingredients. So for this step you’ll mix the cassava flour, tapioca flour, cinnamon, baking soda and salt together first.

Step 2 – Mix Wet Ingredients

In a separate bowl whisk together the mashed bananas, oil, maple syrup, and vanilla. Once that is combined, then whisk in eggs.

Step 3 – Combine

Add dry ingredients to bowl of wet, and as mixture comes together stir in the 3 tablespoons of milk until batter is fully mixed – it will be somewhat thick here.

TIP: Be careful not to overmix the batter.

Step 4 – Add batter to loaf pan

Pour batter into a 9×5 loaf pan.

TIP: Line a loaf pan with parchment paper for easy removal and clean up.

banana bread batter in loaf pan with parchment paper

Step 5 – Bake!

Bake banana bread for about 35-45 minutes – or until inserted toothpick into center comes out clean.

NOTE: everyone’s ovens are different so start at 35 minutes. If the top of the bread is browning a lot, simply cover with foil and check with inserted toothpick every 5 minutes until toothpick comes out clean.

What makes this paleo banana bread recipe so great?

It’s soft.

It’s moist (as banana bread should be).

It’s ready in less than one hour.

You can use up those forgotten about black bananas that have been sitting on the counter for almost two weeks.

It’s a nut free recipe that is also naturally gluten free – but no one will know!

FAQs about the recipe…

Can I use another flour, like coconut flour or whole wheat flour? Because this recipe was specifically developed with cassava flour, I can’t recommend a good substitution. Coconut flour is extremely absorbent and whole wheat flour will change the texture. Click here for my other banana bread recipes – everything from coconut flour to whole wheat and almond.
Can I sub the eggs? I do not recommend subbing the eggs here, because they provide quite a bit of structure and lift. I’ll work on a vegan version for you as soon as I can!
Can I sub honey for the maple syrup? Yes, this is likely okay. The bread may brown more and not be quite as sweet, but it will have the same texture.
How long will this banana bread last? NOT LONG. Well, if you’re a banana bread fiend like me. But if storing this banana bread on the counter, keep it in an airtight container and it should last about 4-5 days. Store in the fridge about a week. Store in the freezer tightly wrapped about a month.

Don’t forget to slather on a little butter while you’re at it! The salty-sweet combination is to-die-for.

If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

Elora says

3/5/2023 at 9:23 pm

I looooooved this recipe and will make it again but why did it come our bitter from the baking powder? I had this happen to me once before, not sure why.
Is it because there was too much baking powder? I measured it… could I have put an tablespoon instead of a teaspoon?

The texture of the bread was amazing though. Soooo fluffy and light, definitely the best one Ive made so far.

I only had two bananas though and it worked out perfectly well.

- Ashley says
  
  3/6/2023 at 9:41 am
  
  Hi Elora, thanks for your comment! I am not sure I’ve had this issue before but I would make sure you’re using a quality baking powder (and fresh) and make sure the bananas are super spotty so they’re nice and sweet. Feel free to add additional granulated sugar of your choice for some extra sweetness if you’re not using spotty bananas. Hope that helps!
  
Angela says

3/22/2023 at 3:10 am

Does it have to be dairy free

- Ashley says
  
  3/22/2023 at 9:24 am
  
  Using dairy milk is fine if that works for you!
  
Anna says

3/27/2023 at 11:55 am

A new favorite AIP-friendly banana bread recipe! (We made this AIP by using gelatin eggs and subbing milk for water). Awesome flavor using olive oil. I will say the gelatin made it a little mochi-like so if you’re into that texture you will love it. I used Perfect Supplements brand in case the brand influences the strength of the gelatin. Hope this helps!

★★★★

- Ashley says
  
  4/3/2023 at 3:02 pm
  
  Thanks so much for sharing your subs! Glad it worked out for you.
  
Ann says

5/31/2023 at 4:09 pm

We love this recipe and it’s great without sweetener. We enjoy with just having the bananas as the sweet provider.

- Ashley says
  
  6/2/2023 at 12:51 pm
  
  So glad you are liking it! Thanks for sharing!
  
Natalie Wilson says

7/20/2023 at 7:33 pm

I made these as muffins instead and used the egg replacer from Bob red mill instead of eggs, as well as coconut sugar instead of maple syrup. They turned out amazing! So delicious.

- Ashley says
  
  7/24/2023 at 8:14 am
  
  Glad it worked out for you! Thanks for sharing those subs!

Older Comments

The Best Cassava Flour Banana Bread

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