The Best Cassava Flour Banana Bread

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 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.

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.

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.

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.

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

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