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 1/2 cup ripe mashed banana (360g)
- 3 large eggs
- 1/4 cup avocado oil
- 2 tsp vanilla
- 2/3 cup cassava flour (90g)
- 1/3 cup tapioca flour (40g)
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 1 tsp ground ginger (optional)
- 1/4 tsp nutmeg (optional)
Instructions
- 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.
Notes
For best results, measure ingredients by weight (when given). I use a small kitchen scale to weigh all of my baking flours.