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 better than a fresh loaf of banana bread!
And this paleo cassava flour banana bread is one of my all time favorites. It has a soft, tender texture and is naturally grain free and gluten free.
In addition, this cassava banana bread is only sweetened with bananas, making it perfect for a healthy side to breakfast or a filling afternoon snack.
Why You'll Love this Cassava Flour Banana Bread
- paleo friendly - made with real, whole food ingredients
- nut free and dairy free - the perfect nut free paleo banana bread
- gluten free and grain free - made with cassava flour
- no sugar added - only sweetened with bananas
- yeast free
- easy to make
- full of flavor - contains spices like cinnamon, nutmeg and ginger
Truly, this is the best cassava flour banana bread. It checks all of the boxes and my kids absolutely love it!
This healthy cassava flour banana bread is made with ripe bananas and a blend of cassava flour and tapioca flour. 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 cassava banana bread:
- ripe bananas (yellow with many brown spots)
- large eggs
- avocado oil (or another neutral tasting oil)
- vanilla extract
- cassava flour
- tapioca flour
- paleo baking powder
- baking soda
- cinnamon (optional)
- ground ginger (optional)
- nutmeg (optional)
The combination of cassava flour and tapioca flour make this bread soft and tender, giving it a texture similar to wheat flour. If you need a substitute for the tapioca flour, I recommend swapping it with arrowroot flour/starch.
How to Make Cassava Flour Banana Bread
The only equipment required for making this banana bread batter is a bowl and a whisk. Aren't one bowl recipes just the best?!
Here are the steps for making this paleo cassava banana bread:
- First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Next, peel and mash the bananas in a medium-sized mixing bowl. Whisk in the eggs, avocado oil and vanilla.
- Add the remaining ingredients to the mixing bowl and whisk until the batter is a smooth, consistent texture. You may also add mix-ins like chocolate chips, chopped nuts or dried fruit.
- Next, pour the batter into the lined baking pan. Pop the bread in the oven and bake at 350 degrees F for 40 minutes. The loaf should be just slightly under-baked when done.
- After baking, remove the loaf from the oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
This cassava flour bread recipe is best stored in the fridge up to one week, in an airtight container. You can also slice the bread and store it in the freezer up to one month.
How to Eat Cassava Flour Bread
You can enjoy this unsweetened cassava flour banana bread a variety of ways:
- enjoy as-is by slicing and eating plain
- toast a slice and top with nut butter or honey
- use to make French toast
- toast and top with something savory such as cream cheese or mashed avocado
Best Tips for Using Cassava Flour
As much as I love baking with cassava flour, it can be tricky if you're not familiar with it. Here are some helpful tips when baking with cassava flour:
- Combine cassava flour with other flours: I find that using cassava flour in combination with other flours (coconut, tapioca, almond, cocoa powder) provides the best results. Often times, using ONLY cassava flour in a recipe will result in a gummy texture.
- Measure cassava flour 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.
- Pair with nut or seed butters: cassava flour bakes really well when paired with nut and seed butters, especially when creating egg free cassava flour recipes. 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 chocolate donuts.
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
Cassava flour is naturally gluten free and grain free - perfect for paleo baking. It can be substituted at 1:1 ratio (by weight) for all purpose flour and some gluten free flour blends.
Yes, cassava is naturally gluten free and grain free, making it a paleo friendly flour. It's great for paleo baking.
I've tried many brands of cassava flour and my personal favorite is Otto's cassava flour. They make a high quality cassava flour that is peeled, dried and then ground into a fine powder (not gritty like some cassava flours). They also ensure that every batch is free from the top 8 allergens.
Yes! Cassava flour is naturally gluten free and more easily digestible than conventionally processed white flour. Even better, purchasing an organic cassava flour ensures that no glyphosate was used, which is a huge gut irritant and microbiome disrupter.
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:
This easy cassava flour banana bread is made with Otto's cassava flour and only sweetened with bananas (no sugar added). It's a healthy paleo bread that's moist, soft and fluffy!
- Preheat oven to 350 degrees F and line an 8" x 4" loaf pan with parchment paper.
- Peel and mash banana in a medium-sized mixing bowl.
- Whisk in eggs, avocado oil and vanilla.
- Add remaining ingredients and whisk batter until smooth.
- Pour batter into the lined baking pan.
- Bake at 350 degrees F for 40 minutes.
- Remove the loaf from the oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
- Best stored in an air-tight container in fridge, up to one week.
For best results, measure ingredients by weight (when given). I use a small kitchen scale to weigh all of my baking flours.
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