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–+ servings
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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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
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