The Best Cassava Flour Banana Bread

sliced banana bread with milk in background

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

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!


Units Scale

dry 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

wet ingredients

  • 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.)


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


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.