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    Home » Paleo

    Cassava Flour Banana Bread (No Sugar Added, Nut Free)

    Published: Nov 24, 2021 · by Katie

    Jump to Recipe·Print Recipe

    This cassava flour banana bread is moist and tender, with an earthy banana and cinnamon flavor. It's made with cassava flour and only sweetened with bananas - great for a low sugar treat!  This banana bread recipe is paleo friendly, gluten free, dairy free, nut free and free from added sugar.

    top view of sliced cassava flour banana bread on wire cooling rack

    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!

    paleo banana bread made with cassava flour

    Ingredients

    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
    • salt
    • 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.

    ingredients in cassava flour banana bread

    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:

    1. First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
    2. Next, peel and mash the bananas in a medium-sized mixing bowl.  Whisk in the eggs, avocado oil and vanilla.
    3. 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.
    4. Next, pour the batter into the lined baking pan.  Pop the bread in the oven and bake at 350 degrees F for 45-50 minutes. 
    5. After baking, remove the loaf from the oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
    how to make cassava flour banana bread

    Storage

    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 This Banana 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
    • slather with homemade jam or jelly
    slice of paleo cassava banana bread topped with almond butter

    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.
    bread on wired cooling rack

    FAQ

    What 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. 

    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.

    Is cassava paleo?

    Yes, cassava is naturally gluten free and grain free, making it a paleo friendly flour. It's great for paleo baking.

    What's the best brand of cassava flour?

    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.

    Is cassava flour healthier than white flour?

    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:

    • Healthy s'mores cookies on lined baking sheet.
      Gluten Free S'mores Cookies (Paleo, Vegan)
    • Slice of cassava cake with vanilla frosting.
      Cassava Flour Cake (Paleo, Vegan)
    • Close up of cassava flour rolls.
      Cassava Flour Dinner Rolls (Paleo)
    • Slice of bread topped with sunbutter, chocolate chips and bee pollen.
      Healthy Chocolate Banana Bread (Gluten Free, Nut Free)
    Print
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    top view of sliced cassava flour banana bread on wire cooling rack

    Cassava Flour Banana Bread (No Sugar Added, Nut Free)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Katie
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Total Time: 50 minutes
    • Yield: one 8" x 4" loaf
    Print Recipe
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    Description

    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!


    Ingredients

    Scale
    • 1 ½ cup ripe mashed banana (360g)
    • 3 large eggs
    • ¼ cup avocado oil
    • 2 tsp vanilla
    • ⅔ cup cassava flour (90g)
    • ⅓ cup tapioca flour (40g)
    • 1 tsp paleo baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 tsp cinnamon (optional)
    • 1 tsp ground ginger (optional)
    • ¼ tsp nutmeg (optional)


    Instructions

    1. Preheat oven to 350 degrees F and line an 8" x 4" loaf pan with parchment paper.
    2. Peel and mash banana in a medium-sized mixing bowl.
    3. Whisk in eggs, avocado oil and vanilla.
    4. Add remaining ingredients and whisk batter until smooth.
    5. Pour batter into the lined baking pan.
    6. Bake at 350 degrees F for 45-50 minutes. 
    7. Remove the loaf from the oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
    8. Best stored in an air-tight container in fridge, up to one week.

    Notes

    For best results, measure ingredients by weight (when given).  I use a small kitchen scale to weigh all of my baking flours.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for cassava flour banana bread
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    Reader Interactions

    Comments

    1. Katie

      November 24, 2021 at 5:51 am

      This is my favorite cassava flour banana bread recipe. Hope you all love it!

      Reply
    2. Deb

      April 06, 2022 at 8:41 am

      Katie,
      This recipe is awesome, I just added a tablespoon of munk fruit sugar at zero calories and 1/4 cup of chopped walnuts and it is so moist and yummy. Oh and I baked it in my new air fryer.😋
      Thank you for the recipe

      Reply
      • Katie

        April 06, 2022 at 2:01 pm

        I'm so happy you liked it! Glad it baked well in the air fryer. Thank you for leaving a review 🙂

        Reply
    3. Loly

      June 15, 2022 at 10:57 am

      Hello Katie! In this recipe banana fruit or banana is used to fry which is larger in size? Thank you very much. I love your recipes.

      Reply
      • Katie

        June 15, 2022 at 6:40 pm

        Hi! I'm not quite sure what you mean, but this recipe just uses regular bananas.

        Reply
        • Loly

          January 20, 2023 at 11:03 am

          Oh lo siento! quería decir si debo usar banana o plátano (plantain)?
          Muchas gracias!

    4. Marie Hauptman

      July 13, 2022 at 7:14 pm

      Every time I make a cassava flour banana the bottom is gooey and sometimes the whole thing is kind of gooey. What can I do about that?

      Reply
      • Katie

        July 13, 2022 at 7:29 pm

        Hi! Have you tried this recipe? Certain recipes using cassava flour will be gooey - it depends on the other ingredients in the recipe. I try and formulate my recipes so that they are not gooey or gummy.

        Reply
    5. Elizabeth

      November 06, 2022 at 8:03 am

      Can you sub anything for eggs? Thanks!

      Reply
      • Katie

        November 06, 2022 at 6:55 pm

        No, eggs are necessary for this recipe - sorry!

        Reply
    6. Lisa

      September 24, 2023 at 2:32 pm

      Can I use coconut oil instead of avacado oil?

      Reply
      • Katie

        September 24, 2023 at 3:59 pm

        Coconut oil should work, but it may change the texture a little since it's solid at room temperature. You could also swap avocado oil with a light olive oil.

        Reply
    7. Genevieve John

      February 18, 2024 at 7:13 pm

      This is one of the best banana breads I've ever had. Thank you for taking the time to create such a wonderful recipe!

      Reply
      • Katie

        February 20, 2024 at 7:35 am

        I'm so glad you like it! Thank you for taking the time to leave a review 🙂

        Reply
        • Emily

          May 22, 2024 at 7:30 am

          Is an egg replacer like Bobs a sub for eggs in these types of recipes? Or is it possible to just use egg yolks? We have allergies to the whites so just curious as these recipes all look soo good and we would love to try

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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