This is the BEST Cassava Flour Banana Bread Recipe! It is Paleo friendly, nut free, dairy free and only sweetened with bananas. In addition, this Paleo cassava bread recipe is flavorful, moist, soft and not gummy.
There's nothing quite like a fresh loaf of Paleo banana bread. Better yet, one that is only sweetened with bananas, grain free, nut free and gut friendly...like this cinnamon and ginger cassava bread.
This healthy grain-free banana bread recipe is:
- Paleo
- nut free and dairy free
- only sweetened with bananas
- yeast free
- easy to make
- full of flavor - contains spices like cinnamon, nutmeg and ginger
It is the BEST cassava flour banana bread recipe - no bias here 😉
Cassava Flour is one of my favorite Paleo baking flours, but it can be tricky to work with if you're unfamiliar with it.
If you follow my blog, you know I use quite a bit of cassava flour in my baking. From yeast free cassava bread, to cassava flour cookies, and muffins made with cassava flour, this grain free flour makes a frequent appearance.
What is Cassava Flour?
First thing's first: what exactly is cassava flour?
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
You can probably guess that cassava flour is grain free and Paleo friendly since I use it in so many of my recipes. It can be substituted at 1:1 ratio (by weight) for some flours and baking mixes, but it is highly absorbent so these substitutions don't always work.
Now, it's important not to confuse cassava flour with tapioca starch. Yes, they both come from the cassava root, but they are very different. Tapioca is the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root. They serve very different purposes in baking and cooking and are not interchangeable.
My favorite brand of cassava flour is Otto's Cassava Flour. They have the highest quality cassava flour and it works better for Paleo baking than any other brand I've tried. Otto's Cassava Flour peels, dries and then grinds their cassava into a reliable flour. They also ensure that every batch is free of the top 8 allergens.
Best Tips for Using Cassava Flour
As much as I love baking with cassava flour, it can be tricky to use. I find that it works best mixed with other flours: coconut, tapioca, almond, cocoa powder... Often times, using ONLY cassava flour in a recipe will result in a gummy mess.
In addition, cassava flour works best in a recipe when measured by weight. I've measured 1 cup of cassava flour more times than I can count and nearly every time it has a different weight. (It varies because of how packed the flour is in that 1 cup). As a solution, I like to use a simple food scale to weigh cassava flour for all of my recipes.
Lastly, I find that cassava flour bakes really well when paired with nut and seed butters. Many of my recipes use cassava flour in combination with almond butter, tahini or sunflower seed butter. For instance, my mini chocolate muffins, tahini banana collagen bread and sesame-honey cookies.
Ingredients in Cassava Flour Banana Bread
This ginger banana bread consists mostly of fresh, ripe bananas, eggs and a mixture of grain free flours (cassava, coconut and arrowroot). It is flavored with vanilla, cinnamon, ginger, nutmeg and salt; which gives this loaf a naturally sweet, earthy and flavorful taste.
Here's a list of what you need to make this low sugar Paleo banana bread:
- ripe bananas
- eggs
- vanilla extract
- cassava flour
- coconut flour
- tapioca flour
- baking powder
- baking soda
- cinnamon (optional)
- ground ginger (optional)
- nutmeg (optional)
- salt
Bananas
This easy cassava bread recipe calls for ripe bananas. I used bananas that were yellow with a few brown spots. Completely yellow or extra ripe bananas should work as well.
Eggs
No egg substitutions or replacements have been tested for this Paleo banana bread. However, if you make this cassava bread egg free, I'd love to know the results.
Grain Free Flours
I used a combination of cassava flour, coconut flour and tapioca flour to create the perfect grain free, nut free banana bread recipe. These three flours are necessary for a non-gummy texture.
Spices
A combination of cinnamon, ginger and nutmeg are used to provide a delicious, flavorful and earthy banana bread. This is a lovely flavor combination, but all spices are optional.
How to Make the Best Cassava Flour Banana Bread
The only equipment required for making this banana bread batter is a bowl, a mixing utensil and the necessary ingredients. Aren't one bowl recipes just the best?!
First, mash the bananas in a medium-sized mixing bowl. Next, whisk in the eggs and vanilla.
Add the remaining ingredients to the mixing bowl and combine using a spatula.
Next, pour the batter into a parchment lined 8" x 4" baking pan. Optional: top with extra cinnamon.
And lastly, bake in a preheated oven at 350 degrees F for 40-45 minutes. After baking, remove the loaf from the pan and cool to room temperature on a wire cooling rack.
Truly that simple! Just like any healthy banana bread recipe should be 😉
How to Store Cassava Flour Banana Bread
This Cassava flour bread recipe is best stored in the fridge up to one week, in an air tight container. You can also slice the bread and store it in the freezer up to one month.
More Paleo Recipes using Cassava Flour
All of the recipes on my site are Paleo friendly, and many use cassava flour. Here are a few of my favorite Paleo cassava flour recipes:
- Healthy Carrot Muffins
- Strawberry Scones
- Banana Cassava Pancakes
- Rosemary Cassava Bread
- Paleo Bagels
Enjoy!
Cassava Flour Banana Bread (Paleo, Nut Free)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: one 8" x 4" loaf 1x
Description
The best cassava flour banana bread recipe, made from a combination of grain free flours, eggs and only sweetened with bananas. This healthy Paleo bread is moist, fluffy and flavorful.
Ingredients
- 1 + ½ cup mashed banana (358g)
- 3 large eggs
- 1 tsp vanilla
- 84g cassava flour
(⅔ cup, sifted, spooned & leveled) - 30g coconut flour (⅓ cup, sifted, spooned & leveled)
- 33g tapioca flour (¼ cup)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp pink salt
(Instructions
- Preheat oven to 350 degrees F.
- In medium-sized mixing bowl, mash banana.
- Whisk in eggs, water and vanilla.
- Add remaining ingredients, mix using a spatula.
- Pour batter into a parchment lined 8" x 4" baking pan.
- Bake at 350 degrees F for 40-45 minutes.
- Remove the loaf from the pan and cool to room temperature on a wire cooling rack.
- Best stored in an air-tight container in fridge, up to one week.
Keywords: banana bread, ginger, paleo, no added sugar, nut free, breakfast, paleo bread, cassava flour, cassava recipe
What can I use instead of cassava flour and arrow root flour? I don't have either.
What type of flours do you have? I only do gluten free baking, so if you don't have any gluten free flours then I cannot help you.
Can I substitute tapioca starch for the cassava flour? Or is there another grain-free flour I can substitute? (I have almond, coconut, tapioca, and arrowroot.) Thanks so much, this looks delicious!
Subbing tapioca for the cassava won't work. Cassava flour has unique baking properties that are hard to replicate with other grain free flours. I tried baking this today and subbed almond flour for the cassava and added 2 more Tbsp of arrowroot flour (so a total of 4 Tbsp instead of 2). I baked it for 45 minutes and it turned out delicious, but it doesn't have the texture of the loaf with cassava. I hope this helps. I plan on creating an almond flour banana bread recipe some time in the future, but it's a work in progress 🙂
Thank you so much! I am excited to try this out with those suggestions.
I hope it turns out for you! And fyi...I DID create an almond flour banana bread recipe but it will be a while before the recipe goes up 🙂
Yum! That looks so good! I'm making it this weekend! Thanks for sharing
Thank you Bri! I hope you love it 🙂
Hi! I have been craving gingerbread so used your recipe, subbed in Blackstrap Molasses for water, added 1TBSP grated ginger, and added 1 heaping TBSP of a German Spice Cookie blend I made. DELICIOUS! I am wondering if you've ever tried doubling this recipe for a taller loaf? Or do you think it wouldn't cook well in the middle and be too far done on the sides?
Hi Tiffany! I'm so glad this recipe worked for you and that you loved it 🙂 Those substitutions sound fabulous! As far as doubling the recipe, I have not tried that, but sounds like something worth doing the next time I bake a loaf. If you attempt it, get back to me and let me know the results. Have a great day!
I'm going to make this right now! But I'm very curious about which book series you are reading,? (I love book series!)
I hope the recipe turned out for you 🙂 You can click the link to see the book series I was reading: A Court of Thorns and Roses. Have you read it?
No, I haven't, but I'm going to look it up right now! Thank you! Also, the recipe turned out great actually. And I've just finished up a really bad IBS flare, and food has just been making me sicker and sicker. Yesterday I made your recipe, and had it multiple times throughout the day as it was about the only thing I could think of eating. Not sure if it's the ginger or just the whole package, but it settled great! And I enjoy the flavor and texture very much. Well done! Thank you so much!
You have no idea how much your comment means to me! Smiling from ear to ear 🙂 THANK YOU! Although, I'm so sorry to hear that you had/are having a flare up. I hope you feel better soon.
I love banana bread and I will make it for sure! But there is a problem that I can’t find arrowroot flour here in Mexico, so what can I use instead of it? Thank you !
Hi Michelle! Tapioca flour is the best substitute for arrowroot. Potato starch should work as well 🙂
Made your pumpkin spice bread and absolutely DEVOURED it! Now I've been craving banana bread for ages so I want to give this one a go 🙂 is it possible to skip the coconut flour though? Just add more cassava flour to make up for that quantity?
I'm so glad you loved my other pumpkin bread recipe! The coconut flour changes the texture a little, but just using cassava and tapioca flour should work. Let me know how it turns out if you make the substitution 🙂
Awesome, thank you! Will do 🙂