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!
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 can 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.
The Best Cassava Flour 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 You’ll Need
- 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.
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.
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 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
- Preheat oven to 375ºF and line 9×5 loaf pan with parchment paper; set aside.
- In a medium bowl combine dry ingredients; set aside.
- In a large bowl add mashed banana and whisk in oil, maple syrup and milk until combined. Add in eggs and vanilla, whisking until smooth.
- Carefully add dry ingredients to bowl of wet ingredients, being careful not to over-stir.
- Transfer batter to prepared loaf pan and bake for 35-45 minutes, until inserted toothpick in center comes out clean. Check at 35 minutes, cover top with foil if browning too much. Check in 5 minute increments until bread is done.
- Allow bread to cool in loaf pan about 15 minutes before removing and slicing. Enjoy!
If you want a sweeter bread, add about 1/4 cup granulated sugar (coconut, date, etc.) while mashing the banana.
Feel free to add about 1/2 cup chocolate chips if you’d like.
- Serving Size: 1/12
- Calories: 189
- Sugar: 8g
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g