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Paleo Banana Bread with Cassava Flour

Nut Free

Hearty, moist banana bread with tons of banana flavor and the perfect amount of sweetness!  This Paleo Banana Bread with Cassava Flour is gluten and grain free, dairy free, nut free and packed with healthy fats and clean ingredients.  Enjoy it anytime for a quick breakfast, snack, or dessert!

 

Starving starving starved.  That’s what I am all week no matter how much I eat.  I’m nearing the end of my two peak weeks of training and my whole body’s feeling the strain, but I’m also still feeling well overall so I’m really not complaining.

And, by “well” I mean my legs are tight all over, I’m eating 3 meals every 3 hours, up each morning at 4:45 and ready for bed by 6pm, BUT I’m not injured, so I am all GOOD.  You runners know that feeling – as long as you’re basically in one piece by the standards of most people 3 weeks out from your marathon, you are really doing well in running and life.

So, all that’s left before taper begins is that one fast finish 22-miler.  That will take place tomorrow (Saturday) and my body and emotions are gearing up and ready to take it on.

Oops, for a minute there I thought I was writing my weekly training recap.  See?  I guess I am kind of a mess and all over the place.  Good thing I put that banana bread picture up at the top of the page to remind me who and where I am and what post I’m writing.

There it is again, so let’s talk about this paleo banana bread with cassava flour now! I recently tried cassava flour out of curiosity and was very pleased with the results.  I’ll just say that it’s made me, my appetite, and my family’s appetite very happy over the past week or so.

Cassava flour is made from yuca (cassava) root and it’s gluten, grain free and nut free!  So it’s a great alternative option to coconut flour, which is what you’d typically use for nut free paleo baked goods.  It definitely has a unique texture, sort of chewy, yet in a good way.  What I especially love about it is that you can can use a 1:1 measure with most traditional white flour recipes, which is a nice change from the tricky nature of coconut flour.

Not only did I made a bunch of bread, but I’ve also tried out tortillas and a breakfast pizza and all was delicious!

Yes, I experimented quite a bit all around, especially with the bananas.  I made 3 of these loaves total, and even with subtle variations, they all came out really tasty and disappeared completely within a day each time.  So no worries if you add a little more or less of something, it seems to be a very forgiving recipe!

This paleo banana bread with cassava flour is very kid friendly, great for breakfast or a snack, and totally worth trying out.  The texture is moist and chewier than any other paleo banana bread I’ve made, has a great mildly sweet flavor, and you can dress it up any way you like (chopped nuts, chocolate chips, raisins, blueberries, etc!)

You can purchase cassava flour right from Amazon and there are two brands I’ve tried and loved – Anthony’s Goods (updated 3/20017) and Otto’s.   I did notice that my cassava flour banana bread took longer to bake than others – I would say a solid 15 minutes longer for me at 350 F.  It rises really well though and browns perfectly, with a nice thick crust.  You can toast it and spread preserves, butter, anything you like, it goes with everything.  Ready to bake yet?  Let’s go!

Hearty Paleo Banana Bread With Cassava Flour

Paleo Banana Bread with Cassava Flour

Hearty, moist Paleo Banana bread with Cassava flour that's full of banana flavor and the perfect amount of sweetness. Dense and delicious, with healthy fats and clean ingredients, plus gluten free, grain free, dairy free, and nut free.
Author: Michele
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Breakfast/Treat
Cuisine: Paleo
Servings: 1 standard loaf
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4.74 from 15 votes

Ingredients

Instructions

  1. Preheat your oven to 350 degrees and prepare a standard loaf pan (8.5x4.5 or 9x5) by lining with parchment paper.
  2. In a large bowl, mash the bananas well, and, either by hand or with an electric mixer, whisk together the mashed bananas and eggs. Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.
  3. In a smaller bowl combine the cassava flour, baking soda, salt, and cinnamon. Slowly stir the dry mixture into the wet to fully combine and don't overmix. Batter will be thick.
  4. Slowly pour all of the batter into the parchment-lined loaf pan, scraping the sides of the bowl with a spatula to use all the batter.
  5. Smooth out the top, and bake in the middle of the preheated oven for 1 hour - 1 hour 15 minutes, or until a toothpick comes out mainly clean (crumbs are okay.)
  6. Remove from oven and let sit for 5 minutes, then transfer the entire loaf (in the parchment paper is fine) to a wire rack to cool completely for at least an hour. After cooling, slice and serve!
  7. Enjoy!

Nutrition

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Yum, I need to try! #Paleo Banana Bread with Cassava Flour @OttosCassava #fitfluential #grainfree

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Okay I’m sold, totally making a fourth loaf…

Except someone will need to bake it for me, it’s my rest day and I’m trying not to stand upright 🙂 

Want More Paleo Banana Bread Recipes?  Try one of these!

Paleo Almond Butter Banana Bread

Banana Blueberry Breakfast Bread

Caramel Coffee Cake Banana Bread

What’s one thing you’ll definitely be eating this weekend?

For me that will be a pound of chorizo sausage, pound of bacon, 3 pounds Japanese sweet potatoes, and a pound of chocolate after the 22 miles is done 🙂

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Reader Interactions

Reader Reviews & Comments

  2. I have yet to try cassava flour, but I am intrigued. This loaf sure looks like a winner!
    Good luck with your race, go and rock it!

    I will be celebrating Canadian Thanksgiving this weekend in Indonesia, I may have to get a bit creative with my ingredient sourcing, but will do my best to recreate a traditional meal..

    Reply

  3. I need to get cassava flour. I haven’t heard of it before, but this bread looks delicious and I’m always intrigued by a different flavor! Good luck with your long run!

    Reply

  11. Good luck on your long run! I’ve been making cassava tortilla things to put my almond butter and jelly on at night. I ordered the Moon Rabbit kind since that was free Prime shipping and less expensive than Otto’s. It is VERY tasty. I just mix the cassava with water – simple and delicious. I am going to order Otto’s (they have free shipping direct from their site – woohoo!) because I’m curious how much of a difference there is between the two brands.

    Thanks for this recipe!

    Reply

  12. You got this long run ! I’m attempting 20+ tomorrow… I’m nervous but I know I’ll be so happy when it’s done. This bread looks absolutely incredible. Can you come bake some for me?! Banana bread is my absolute fave!

    Reply

  14. Good luck on your long run! You’re going to do great! That pound of bacon afterwards sounds pretty amazing 🙂

    Reply

  15. I have got to try cassava flour, this recipe just looks WAY TO MUCH like a traditional white flour recipe, which is more difficult to achieve with coconut flour. This looks amazing, this doesn’t surprise me that your family has been devouring this!!

    Reply

  17. good luck good luck good luck !!!!!!!!!!!!!!!!!! your pics of this bread look awesome. why is banana bread always such a forgiving recipe ? i am going to chicago this weekend so i will be eating garret’s chicago mix popcorn by the bucket !

    Reply

    • Try it! It’s very different from anything else I’ve tried, plus I love another nut free option aside from coconut flour. And very similar to white flour, at least from what I remember 🙂

      Reply

  19. ‘You are NOT injured, so you are all good’. No truer words were ever spoken 3 weeks before a marathon!

    It’s super good luck to have kind of a hard, crappy last long run before your marathon, so I wish that for you! <3

    Reply

    • Cassava is yuca root and is most definitely Paleo! Paleo is not low carb, Paleo typically means grain free, dairy free, legume free, and unprocessed. There are many high carb veggies and fruits that fit into a Paleo diet.

      Reply

  24. Curious to hear which is your favorite banana bread…. cassava, coconut or almond flour? Was thinking about making the blueberry banana bread later this morning after I work out. i have made all 3 types. Sometimes the almond flour is just so packed with calories that I think it is just too much for me to enjoy on a regular basis. I am not a calorie counter really, but I eat really clean and try to manage intake to stay lean.

    Reply

    • Hard to decide! I think the coconut flour tapioca combo is great and now of course I’m obsessed with putting coconut butter in there too, but my classic version is made with coconut milk ?

      Reply


  26. This came out really good! I live in Rwanda where cassava flour is very common and very cheap so I am keen to try out different recipes that use it. I followed your recipe exactly, my only modification was adding some organic dark chocolate (I don’t follow any diets so for me it’s not a problem to include anything containing dairy). I think bananas here are particularly sweet so next time I’ll add a little bit less sugar! Overall, a great and very easy recipe, I’ll be making it again 🙂

    Reply

    • That’s great, so happy to hear it! I haven’t made this recipe in awhile and now I want to revisit 🙂 Cassava isn’t common here but it’s so delicious, I’d love to make some tortillas with it too!

      Reply


  27. I made muffins and they came out of the oven 20 minutes ago. They are all gone.

    I was looking for a recipe that was chewy in a pao de quejio (Brazilian cheese bread) way and this delivered. If you like these, find a recipe for pao de quejio. You will thank me!

    Also, the recipe is truly forgiving. I only had 2 bananas and didn’t add anything to compensate for the missing banana. Still turned out great.

    Bookmarked.

    Reply


  28. Hi Michelle,
    not a runner but keep fit & healthy.
    Just started paleo and purchased cassava flour direct from farm, sensational.
    It is called three spades and they courier direct door to door, a third of the price of normal retail.
    Tried your paleo banana bread, now will try everything else paleo.
    Thanks for the great recipe

    Reply

  29. I am totally confused about coconut milk. You list canned milk. Is this the full fat can that you have to stir up? By the way, how long will it last in the refrigerator. Sometimes, recipes call for 1/3 cup. It seems like such a waste. It makes the Paleo diet very expensive.

    Reply

    • Yup this is the canned full fat milk, I typically use an immersion blender to make it smooth, and store it in the refrigerator covered where it lasts about a week for me, though I use it for a lot of things so it never gets wasted. My husband and I use it in my coffee daily and I use it for sauces and baked goods a few times per week. As for the $ factor, it depends on how much you’re cooking I suppose. If you’re comparing it to cooking non-paleo every day, it’s more expensive (though lots of variation based on what you’re making) but if you factor in takeout or other restaurant meals, you’re actually saving money by cooking. It all depends on your lifestyle and choices. There are many ways to save $ on Paleo too just as there are on a standard diet.

      Reply

      • I haven’t tried completely omitting the coconut sugar, but I’m guessing there would be some flavor lacking there since I wouldn’t say it’s overly sweet as written. That said, if you add more cinnamon and an extra pinch of salt I think it would still taste good!

        Reply

  32. Made this yesterday, and it’a really good! Cassava flour is my favorite gluten-free flour to bake with.

    Reply


  34. I just had to come back and tell you how wonderful this banana bread turned out!! What a treat since I haven’t had banana bread in years d/t being celiac with other food sensitivities. I follow Paleo and was so excited to find your recipe for this bread!. Thank you so much and ill def be making this again!

    Reply


  36. How long does this bread last? I have made it before and it didn’t last me long! But I am wanted to take it on a weekend trip and wondering if it will last 4 days?

    Reply


  37. This was delicious! I will confess to the following alterations – I used butter, maple sugar, and cashew milk in place of the coconut products. I added chopped walnuts because my mother always put walnuts in her banana bread. Your recipe was closer to what I grew up with than any of the others I have tried over the last 7 years of being a Paleo eater!

    Reply

    • Coincidentally I just made this recipe this week and was having a slice now – ha! I’m so glad you liked it and glad all the subs worked out – I love maple sugar too 🙂

      Reply

  39. This is the second recipe I’ve made w Anthony’s cassava and it’s just. not. working. I made pretzels from a paleo kids cookbook, then this bread (which looked beautiful and knifed clean after 90 minutes in the oven), but when I cut it open it was a mushy mess, just like the pretzels. I so wanted to try Cassava flour, and I even used a giftcard to buy it because it’s costlier, so I’m super bummed it’s a fail so far. I’m not at a high altitude and typically consider myself a good baker! Any ideas?
    (Also I should say I LOVE your recipes…I felt like this would work for sure because everything from your site turns out golden!)
    Thanks!!!!

    Reply

    • Hi! Sorry the recipe didn’t work out, I know the frustration of dealing with that! I will say that cassava flour can be really tricky and it’s unlike any other flour I’ve worked with. When making breads, it tends to be “gummy” and needs to sort of dry out a bit after baking if that makes sense. This banana bread recipe doesn’t typically come out mushy for me, but it is sort of chewy and probably not for everyone. My family happens to love it, they love the “chew”, but perhaps the texture just isn’t for you.

      That said, here are a couple of recommendations. If you’re finding the bread mushy, decrease the liquid by a little bit rather than increasing the flour. Use smaller bananas (or one less) or less coconut milk to see if that makes a difference. Also, make sure the bread is 100% cooled outside and in before cutting into – you’ll get more of that gummy texture when it’s warm. Hope some of this has helped!

      Reply

      • This does help, thank you! As an update, when it cut into the bread this morning, it was in much better shape. I put it back in the oven for a while this morning, to warm it, and it tasted great! What is your favorite way to use the Cassava?

        Reply


  41. This is the best Paleo Banana bread recipe I have ever tasted. OMgoodness! I can’t beleive how flavorful and Moist it is with just a perfect touch of crisp on the outside. I used 10 over ripe baby bananas instead of three regular size bananas

    Reply


  42. When I mixed the ingredients the batter was very liquidy. I hadn’t measured the coconut milk because it seemed like half a cup. But the batter was more liquidy than pancake batter so I added more and more cassava powder. It never got thicker so I just baked it. Turned out like banana mochi rather than bread. Don’t know where I went wrong.

    Reply

  44. I was looking forward to making this. I followed the recipe exactly except I added a few chopped walnuts, and baked it 1 hour and 40min and it was still completely raw.

    Reply


  46. This is excellent !
    I used date sugar instead of coconut sugar. I am over cocomut and am always looking for alternative baking flours that are nut free.
    I added Allspice, Nutmeg, and fresh blueberries.
    Thank you for a great recipe!

    Reply

  49. I don’t usually leave comments but I had to come back and thank you! I have mad both this recipe and your chocolate chip cookie recipe and both are absolutely delicious! Thank you for the time you took to develop them and for sharing them!

    Reply

  50. Do you think I could use rice milk instead of coconut milk as that’s what I have in my fridge right now? And make them into muffins instead of a loaf?

    Reply


  51. Hands down the best banana bread recipe. We make it weekly, and my kids cant get enough. That speaks volumes because at 3 & 5 they are more critical then some of our families career chefs LOL

    Reply


  52. This came out beautifully. I used a square pan instead of a loaf and it was done perfectly in 50 minutes. Thank you for the recipe! Will tag on IG from WahlsProtocolMealPrep. Thank you for the recipe!

    Reply

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