Cassava Flour Banana Bread
Servings: 10
Calories: 189kcal
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!
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Ingredients
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.
Instructions
- Preheat oven to 375ºF and line 9x5 loaf pan with parchment paper; set aside.
- Mix dry ingredients: In a medium bowl combine dry ingredients; set aside.
- 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.
- Combine: Carefully add dry ingredients to bowl of wet ingredients, being careful not to over-stir.
- 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.
- Cool: Allow bread to cool in loaf pan about 15 minutes before removing and slicing. Enjoy!
Video
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
Serving: 1 piece | Calories: 189kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Fiber: 2g | Sugar: 8g