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    Home » Muffins and Bread

    Cassava Flour Banana Bread (Paleo)

    Published: Mar 10, 2022 by Mariah Mandile

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    Jump to Recipe Print Recipe

    What's not to love about this moist and fluffy Cassava Flour Banana Bread! It's easy to make and takes less than an hour from start to finish! Perfect for anyone who is gluten-free, dairy-free, or looking for a lower sugar recipe.

    Banana bread slices on top of parchment paper.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Baking Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe!

    🍴Ingredient Notes

    Overhead shot of banana bread ingredients.
    • Mashed Banana - Make sure the bananas are ripe! See the "helpful tips" section for more!
    • Eggs - I have not tested this recipe with an egg replacement.
    • Avocado Oil - This is one of the key ingredients to this recipe! I have not tested this recipe with melted coconut oil, but I believe it would work.
    • Coconut Sugar - Sub with Lakanto Golden Monkfruit for a sugar-free option. Any granulated sugar will work with this recipe.
    • Apple Cider Vinegar - This helps to activate the baking soda. I promise you won't taste it!
    • Flour - I used a combination of Cassava Flour and Coconut Flour for this recipe! Do not swap flours for anything else. If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets.
    • Cinnamon - A dash of cinnamon helps to bring all the flavors together!
    • Baking Powder + Baking Soda - You'll need both to create the perfect texture!

    🍴Step by Step Instructions

    Step 1: Making the Banana Bread Batter

    1. Start by adding mashed banana, eggs, avocado oil, coconut sugar, apple cider vinegar, and vanilla extract to a bowl. Whisk together.
    2. Next add cassava flour, coconut flour, cinnamon, baking powder, baking soda, and salt into a separate bowl. Whisk together.
    3. Pour the dry mixture into the wet mixture and stir together until all of the flour is absorbed. (Do not overmix.)
    Clear glass bowl of wet ingredients.
    Clear glass bowl with wet ingredients.

    Step 2: Baking the Banana Bread

    1. Pour the banana bread batter into a parchment paper lined bread pan. Sprinkle with a generous amount of chocolate chips! Bake the bread for 40-45 minutes at 350°.
    2. Remove from the oven, and let the bread cool for about 15 minutes. (It's important to let it set!) I like to take a sharp knife and scrape around the edges where I didn't use parchment paper. Pull it up by the parchment paper to remove. If you didn't use parchment paper, let it cool completely in the pan before trying to remove it.
    Banana bread dough in a glass mixing bowl.
    Banana bread dough with chocolate chips in a parchment paper lined bread pan.

    Baking Tips

    1. Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 40 minutes. If you use a larger bread pan, it will bake faster. Check your bread with a toothpick or fork before removing. If the toothpick or fork comes out clean, you'll know it's done.
    2. My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe.
    3. If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
    4. When measuring flours, use a spoon to add flour into measuring cup. Scrape the excess off the top with a butter knife.
    5. If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

    Frequently Asked Questions

    Do I have to measure the mashed banana?

    Yes! I give specific measurements for mashed banana because it leaves less room for error. Bananas range in size, so by measuring you know exactly how much to use!

    Can I put chocolate chips in the batter too?

    It's not necessary, but I like to! Just stir some in right before you pour the batter into the bread pan. You can also sprinkle some on top!

    Do I need parchment paper for this recipe?

    No, but I highly recommend you do. When the bread has cooled for a few minutes, just pull it out by the parchment paper! (It will make your life so much easier.) I also like greasing the entire pan, so the ends don't stick, and it helps to keep the parchment paper from moving around when you're pouring in the batter.

    What size bread pan did you use?

    I used an 8+½" x 4+½" bread pan. The brand is called USA Pan, and it's my absolute favorite!!

    Overhead shot of sliced banana bread with chocolate chips on top.

    How to store leftovers

    I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator.

    You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!

    More banana recipes!

    • Healthy Banana Bread Truffles (No-Bake)
    • Gluten-Free Zucchini Banana Cake
    • Chocolate Swirl Banana Bread Muffins
    • Gluten-Free Chocolate Banana Bread
    • Healthy Pumpkin Banana Bread (Paleo)

    After you make this Cassava Flour Banana Bread, make sure to leave a comment & rate the recipe!

    Recipe

    Banana bread slices on top of parchment paper.

    Cassava Flour Banana Bread (Paleo)

    What's not to love about this moist and fluffy Cassava Flour Banana Bread recipe! It's easy to make and takes less than an hour from start to finish! Perfect for anyone who is gluten-free, dairy-free, or looking for a lower sugar recipe.
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert, Snack
    Cuisine American
    Servings 10
    Calories 128 kcal

    Equipment

    • Small Bread Pan
    • Parchment Paper

    Ingredients
      

    Wet Ingredients

    • 1 Cup Mashed Banana
    • 2 Eggs
    • ¼ Cup Avocado Oil
    • ⅓ Cup Coconut Sugar Sub with Lakanto Golden Monkfruit for a sugar-free option.
    • 1 Tablespoon Apple Cider Vinegar
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • ¾ Cup Cassava Flour
    • ¼ Cup Coconut Flour
    • 2 Teaspoons Cinnamon
    • 2 Teaspoons Baking Powder
    • 1 Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Instructions
     

    Making the Banana Bread Batter

    • Start by adding mashed banana, eggs, avocado oil, coconut sugar, apple cider vinegar, and vanilla extract to a bowl. Whisk together.
    • Next add cassava flour, coconut flour, cinnamon, baking powder, baking soda, and salt into a separate bowl. Whisk together.
    • Pour the dry mixture into the wet mixture and stir together until all of the flour is absorbed. (Do not overmix.)

    Baking the Banana Bread

    • Pour the banana bread batter into a parchment paper lined bread pan. Sprinkle with a generous amount of chocolate chips! Bake the bread for 40-45 minutes at 350°.
    • Remove from the oven, and let the bread cool for about 15 minutes. (It's important to let it set!) I like to take a sharp knife and scrape around the edges where I didn't use parchment paper. Pull it up by the parchment paper to remove. If you didn't use parchment paper, let it cool completely in the pan before trying to remove it.

    Notes

    *See post above for more tips, substitutions, and step by step photos!

    Helpful Tips

    • Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 40 minutes. If you use a larger bread pan, it will bake faster. Check your bread with a toothpick or fork before removing. If the toothpick or fork comes out clean, you'll know it's done.
    • My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe.
    • If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
    • When measuring flours, use a spoon to add flour into measuring cup. Scrape the excess off the top with a butter knife.
    • If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

    How to store leftovers

    I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator. You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!

    Nutrition

    Serving: 1gCalories: 128kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 33mgSodium: 272mgPotassium: 98mgFiber: 2gSugar: 3gVitamin A: 63IUVitamin C: 2mgCalcium: 71mgIron: 1mg
    Keywords cassava flour banana bread, dairy-free banana bread, gluten free banana bread, healthy banana bread, paleo banana bread
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Shop this recipe!

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    Cassava Flour

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    Avocado Oil

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    Ello Glass Containers

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    Coconut Sugar

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    Lakanto Golden Monkfruit

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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