sliced banana bread with milk in background
How to Make...

The Best Cassava Flour Banana Bread

A simple grain-free AND nut-free paleo banana bread, made with cassava flour. This recipe is simple, quick and you won’t believe it’s gluten-free and paleo!

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Diet: Gluten Free
  • Yield: 9x5 loaf 1x
  • Scale:


dry ingredients

  • 1 1/2 cups Bob’s Red Mill Cassava Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon

wet ingredients

  • 3 medium extra ripe bananas, equal to 1 1/4 cups well-mashed
  • 1/3 cup + 1 TBSP avocado oil (olive, sunflower or melted/cooled coconut oil)
  • 1/3 cup pure maple syrup*
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 TBSP non-dairy milk of choice (hemp, cashew, coconut, oat, etc.)


  1. Preheat oven to 375ºF and line 9×5 loaf pan with parchment paper; set aside.
  2. In a medium bowl combine dry ingredients; set aside.
  3. 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.
  4. Carefully add dry ingredients to bowl of wet ingredients, being careful not to over-stir.
  5. 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.
  6. Allow bread to cool in loaf pan about 15 minutes before removing and slicing. Enjoy!

Recipes Notes:

There is not a good sub for cassava flour without changing the recipe. Please see my other banana bread recipes here.

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.

Nutrition Information:

  • Serving Size: 1/12
  • Calories: 189
  • Sugar: 8g
  • Fat: 8g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 2g