• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Shop
  • About
  • Contact
  • My Cookbook
my new book!
Display Search Bar

The Paleo Running Momma

Run Fast, Eat Clean, Live Messy!

  • Browse Recipes
  • By Course
    • Appetizers & Snacks
    • Breakfast & Brunch
    • Dips, Dressings and Sauces
    • Lunch & Dinner
    • Sweet Treats
    • Veggies & Sides
  • By Dessert
    • Breads & Muffins
    • Brownies & Bars
    • Cakes & Cupcakes
    • Chocolate
    • Cookies
    • Crisps, Cobblers, & Crumbles
    • Fruit
    • No-Bake
    • Pies & Tarts
  • By Special Diets
    • Egg Free
    • No Added Sugar
    • Nut Free
    • Vegan
    • Whole30
  • By Ingredient
  • By Holiday/Season
    • Birthday
    • Christmas/Winter
    • Easter/Spring
    • Summer/BBQ
    • Thanksgiving/Fall
  • View the Full Recipe Index

10.09.15

Paleo Banana Bread with Cassava Flour

Sharing is caring!

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 Rosen
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
Print this Recipe
Did you make this recipe?
Leave a review
4.57 from 122 votes

Ingredients

  • 3 overripe medium bananas
  • 3 large eggs
  • 1/2 cup organic coconut sugar
  • 1/2 cup organic coconut milk canned
  • 2 tbsp coconut oil melted and cooled
  • 2 tsp pure vanilla extract
  • 1 1/2 cups Cassava Flour
  • 1 tsp baking soda
  • pinch sea salt
  • 2 tsp ground cinnamon

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!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

 

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

Click To Tweet

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!

You Might Also Like...

  • Hearty Paleo Banana Bread {Sweetened with Bananas Only!}
  • Coconut Butter Paleo Banana Bread
  • Easy Paleo BLT Breakfast Pizza with Cassava Flour Crust
Previous Post
Next Post

About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Lisa @ Running Out Of Wine says

    October 9, 2015 at 4:53 am

    On long run weekends I need so much food and also someone to cook it for me. Hope you have a great long run! Im already psyching myself out over mine…

    Reply
    • Michele says

      October 9, 2015 at 11:38 am

      Haha I know – although I tell myself if I can run 20 miles then I should be able to cook a meal for myself 😉

      Reply
  2. Cara's Healthy Cravings says

    October 9, 2015 at 6:07 am

    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
    • cottercrunch says

      October 9, 2015 at 7:59 am

      You will love it! and i so need to make amanda’s bread! i think we all are hooked now! and startving haha

      Reply
      • Nimae A. says

        April 7, 2021 at 11:28 pm

        5 stars
        Great recipe! Having eaten cassava made so many different ways I was excited to try this recipe. My first try with cassava flour and it did not disappoint! Now I think I can bake more confidently paleo style!

        Reply
    • Michele says

      October 9, 2015 at 11:45 am

      Have a great time this weekend celebrating Thanksgiving! I’m sure you’ll make delicious food 🙂 The cassava is a winner!

      Reply
  3. margaretmolteni says

    October 9, 2015 at 6:51 am

    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
    • Michele says

      October 9, 2015 at 11:43 am

      It’s made from yuca root, it’s pretty cool!

      Reply
  4. Megan @ Skinny Fitalicious says

    October 9, 2015 at 7:08 am

    They’re sending me a bag next week so I’m excited to try it. You can never go wrong with banana bread!

    Reply
    • Michele says

      October 9, 2015 at 11:42 am

      Can’t wait to see what you make 🙂

      Reply
      • Leah Sargent says

        April 14, 2020 at 5:26 pm

        5 stars
        Just made this and its LOOOOVE! super yummy and my boys devoured it! Thanks for a healthy yummy recipe <3

        Reply
  5. athleticavocado says

    October 9, 2015 at 7:14 am

    words cannot describe how amazing this banana bread looks! I am getting cassava flour asap to make this!

    Reply
    • Michele says

      October 9, 2015 at 11:42 am

      You’ll love it 🙂

      Reply
  6. SuzLyfe (@suzlyfe) says

    October 9, 2015 at 7:36 am

    22 miles is easy. Try 26 😀 How would you compare to chickpea flour?

    Reply
    • Michele says

      October 9, 2015 at 11:52 am

      I’ve never tired chickpea flour, now I’m really intrigued! And we are not yet thinking about 26 miles 😉

      Reply
  7. The Cookie ChRUNicles says

    October 9, 2015 at 8:20 am

    This recipe looks so good! I am always crazy hungry from long runs and lots of miles. have a great run!

    Reply
    • Michele says

      October 9, 2015 at 11:55 am

      Thanks, mentally I’m there, hoping I can hold it together physically!

      Reply
  8. renaissancerunnergirl says

    October 9, 2015 at 8:41 am

    I can’t wait to try cassava flour, it may be the answer to my gluten and nut free prayers!

    Reply
    • Michele says

      October 9, 2015 at 11:55 am

      Definitely worth a shot!

      Reply
  9. Strength and Sunshine says

    October 9, 2015 at 9:26 am

    Yucca will never let us down 😉 I’ve been having major yucca fry cravings this week and have been making them non stop 😛

    Reply
    • Michele says

      October 9, 2015 at 11:55 am

      There’s something about yuca fries, the crispiness and flavor, love them!

      Reply
  10. Ashley @ Fit Mitten Kitchen says

    October 9, 2015 at 10:04 am

    I could really go for a slice (or two!) of that banana bread right now. Yummmm. Banana bread is one of my all-time favorites 🙂

    Reply
    • Michele says

      October 9, 2015 at 11:54 am

      Such a classic!

      Reply
  11. AmandaM says

    October 9, 2015 at 10:17 am

    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
    • Michele says

      October 9, 2015 at 11:48 am

      I made a tortilla with the flour and really like it! I’m also curious about the difference between brands, might have to try Moon Rabbit!

      Reply
  12. Jamie says

    October 9, 2015 at 10:18 am

    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
    • Michele says

      October 9, 2015 at 11:47 am

      I’ll be thinking of you – nice to know I have “company” 🙂 I’ll be so thrilled when this run is DONE!

      Reply
  13. suzysuzyheather says

    October 9, 2015 at 10:27 am

    Oooooh a fast finish 22 miler is no joke. That’s actually exciting! I can’t wait to hear about it. You’ll nail it, Michele!

    Reply
    • Michele says

      October 9, 2015 at 11:47 am

      Exciting because when it’s over I’ll have the ultimate runner’s high (assuming I live through it) Thanks!

      Reply
  14. thisrunnersrecipes says

    October 9, 2015 at 11:21 am

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

    Reply
    • Michele says

      October 9, 2015 at 11:40 am

      Thanks! Bacon is worth the pain, or just something to look forward to 😉

      Reply
  15. Sam @ PancakeWarriors says

    October 9, 2015 at 12:15 pm

    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
    • Michele says

      October 9, 2015 at 3:19 pm

      I like the combo of coconut and tapioca but this is different, heartier, chewier, definitely worth trying!

      Reply
  16. Lauren Gaskill | Making Life Sweet says

    October 9, 2015 at 12:32 pm

    YUM! This bread looks so delicious. I love cassava flour!

    Reply
    • Michele says

      October 9, 2015 at 3:19 pm

      That’s awesome, thanks!

      Reply
  17. tara says

    October 9, 2015 at 2:24 pm

    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
    • Michele says

      October 9, 2015 at 3:20 pm

      Quick breads and muffins are good like that 🙂 Have fun this weekend!

      Reply
  18. Amanda @ .running with spoons. says

    October 9, 2015 at 3:43 pm

    Wooooow. I can’t even handle how moist this bread looks! I’ve never tried cassava flour, but I really want to if it means my recipes will come out looking like this. Good luck on your run this weekend, Michele!

    Reply
    • Michele says

      October 10, 2015 at 6:47 pm

      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. ultrarunner2014 says

    October 10, 2015 at 4:31 pm

    ‘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
    • Michele says

      October 10, 2015 at 6:45 pm

      Yes, you get it! My 22 miler went pretty well, not sure what that means! More on training Monday!

      Reply
  20. Farrah says

    October 11, 2015 at 11:01 am

    I’ve never tried using cassava flour, but I’ve always been curious! This looks super good! :]

    Reply
    • Michele says

      October 12, 2015 at 4:27 pm

      It’s a good one – must try 🙂

      Reply
  21. fitfoodiemama says

    October 13, 2015 at 10:08 am

    Looks so good! I’ve never heard of cassava flour but now I want to give it a try!

    Reply
    • Michele says

      October 13, 2015 at 3:58 pm

      It’s great, different than anything else 🙂

      Reply
  22. Anna says

    February 14, 2016 at 1:39 pm

    Hi Michelle,how is cassava flour paleo? I just googled and apparently its really high in carbs?

    Reply
    • Michele says

      February 14, 2016 at 4:41 pm

      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
  23. Antonia Longo says

    April 16, 2016 at 4:39 pm

    5 stars
    I would kill to know the approximate macronutrient ratios and calories in a loaf. Do you have that info?

    Reply
    • Michele says

      April 17, 2016 at 8:18 pm

      Eek, sorry I don’t! Typically I’m not a macro counter so I have no clue.

      Reply
  24. Mary says

    August 27, 2016 at 7:25 am

    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
    • Michele says

      August 27, 2016 at 5:10 pm

      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
  25. Joleen Crosta says

    January 9, 2017 at 3:38 pm

    Can you use any other flour? 🙂 looks delicious but the four is too expensive for my budget!

    Reply
    • Michele says

      January 9, 2017 at 3:58 pm

      You might want to try my banana blueberry bread instead, it used a coconut flour/tapioca combo (more budget friendly) here is the link: https://www.paleorunningmomma.com/banana-blueberry-breakfast-bread-paleo-nut-free/ I also love this almond flour/almond butter banana bread: https://www.paleorunningmomma.com/chocolate-chunk-banana-bread-paleo/- blanched almond flour is considerably more expensive than coconut though. Hope that helps!

      Reply
      • Michele says

        January 9, 2017 at 3:59 pm

        Sorry, correct link for second recipe: https://www.paleorunningmomma.com/chocolate-chunk-banana-bread-paleo/

        Reply
  26. Marianna says

    January 25, 2017 at 9:09 am

    5 stars
    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
    • Michele says

      January 25, 2017 at 11:06 am

      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. Meryl says

    January 28, 2017 at 9:27 pm

    5 stars
    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
    • Michele says

      January 29, 2017 at 10:06 pm

      Glad you liked it! I agree it’s a forgiving recipe, I made it a few times changing small things and each time I really couldn’t complain.

      Reply
    • Donna says

      August 2, 2017 at 11:31 pm

      So glad to hear someone tried muffins! How long did you bake them for?

      Reply
  28. tony says

    February 25, 2017 at 1:17 am

    5 stars
    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
    • Michele says

      February 26, 2017 at 10:21 pm

      That’s great! I’m so happy you liked it 🙂

      Reply
  29. Jo says

    March 20, 2017 at 9:29 am

    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
    • Michele says

      March 20, 2017 at 11:40 am

      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
  30. Madison says

    March 21, 2017 at 10:26 pm

    Could I leave out the sugar? I’m trying to stay close to a whole 30 diet but I’m wanting to try my cassava flour!

    Reply
    • Wendy says

      April 20, 2017 at 3:39 pm

      Wondering the same thing! Did none try without the coconut sugar?!

      Reply
      • Michele says

        April 20, 2017 at 4:15 pm

        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
        • Christina Green says

          March 13, 2021 at 6:19 pm

          5 stars
          I’ve had two bags of cassava flour in my pantry for a long long time. Had no idea what to do with it, till today that is! Made this banana bread today. It’s delicious! As good as any almond/coconut flour bread I’ve ever made. And that’s without the coconut sugar! Left it out completely as I’m avoiding all sugar after completing two Whole 30 months. My bananas were really over ripe though. Once again Michele doesn’t disappoint. I’ll definitely be making this again.

          Reply
  31. Madison says

    March 22, 2017 at 10:47 pm

    I cut this into slices and toasted them in a skillet of ghee…yum! Great post work out snack. Thanks!

    Reply
    • Michele says

      March 23, 2017 at 11:36 am

      Yum! That sounds so perfect 🙂

      Reply
  32. Holly says

    April 24, 2017 at 8:51 am

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

    Reply
  33. Ariel says

    May 10, 2017 at 6:09 am

    5 stars
    Easy recipe to follow and absolutely delicious! We added chunky choc chips and was amzing 🙂

    Reply
    • Michele says

      May 10, 2017 at 4:07 pm

      So glad you liked it!

      Reply
  34. Sarah says

    September 3, 2017 at 12:11 pm

    5 stars
    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
  35. Christine says

    October 20, 2017 at 10:57 am

    Would this work without the eggs? My daughter cannot have eggs or almond flour and hates anything coconut.

    Reply
    • Michele says

      October 21, 2017 at 5:33 pm

      Unfortunately I think the recipe needs eggs in order to rise properly and for the texture.

      Reply
  36. Lindsey says

    October 25, 2017 at 2:55 pm

    5 stars
    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
    • LIndsey says

      October 25, 2017 at 3:06 pm

      And I mean it didn’t last long because it was so delicious!

      Reply
  37. Susan Jones says

    December 7, 2017 at 11:20 pm

    5 stars
    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
    • Michele says

      December 8, 2017 at 11:48 am

      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
  38. Kaye Smith says

    January 28, 2018 at 7:27 am

    This banana bread looks amazing! To be AIP compliant can gelatin eggs be used in place of real eggs?

    Reply
    • Michele says

      January 31, 2018 at 2:40 pm

      I’m not sure how they’d work with the cassava, I’d hesitate to say yes since I know cassava can be tricky to work with!

      Reply
  39. Emily says

    February 22, 2018 at 11:58 pm

    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
    • Michele says

      February 23, 2018 at 10:25 am

      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
      • Emily says

        February 23, 2018 at 10:32 am

        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
  40. Stephanie says

    March 22, 2018 at 12:06 pm

    Do you have any baked goods made with cassava that have less sugar?

    Reply
    • Michele says

      March 23, 2018 at 7:43 pm

      You can always reduce the sugar – shouldn’t affect the outcome!

      Reply
  41. Traci says

    June 22, 2018 at 12:02 am

    5 stars
    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. Truman says

    July 25, 2018 at 8:20 am

    3 stars
    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
  43. Kerry Butler says

    November 6, 2018 at 9:44 am

    5 stars
    Love this recipe! Is there a chance you have the nutritional information for it? Thanks so much.

    Reply
    • Michele says

      November 12, 2018 at 6:08 pm

      I can update it shortly, check back soon!

      Reply
  44. Julie says

    November 18, 2018 at 10:48 pm

    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
  45. Rebekah says

    January 21, 2019 at 5:59 pm

    3 stars
    Made this today, can’t say I enjoyed it but husband and son do. Do you have the nutritional info?

    Reply
  46. Stacie says

    January 21, 2019 at 6:24 pm

    5 stars
    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
    • Briana Marshall says

      April 18, 2020 at 5:57 am

      I can’t have anything coconut so I’m curious what I could use instead of the coconut milk?

      Reply
  47. Noreen says

    February 5, 2019 at 7:18 pm

    Hi Michele can I make this with egg whites instead of whole eggs? I can’t have egg substitute either. Thanks.

    Reply
  48. aga says

    February 15, 2019 at 4:56 pm

    dairy free and calls for eggs?

    Reply
    • Susan says

      March 17, 2019 at 4:37 pm

      Dairy comes from cows, eggs from from chickens. EGGS are not Dairy.

      Reply
  49. Corinne says

    February 24, 2019 at 12:20 pm

    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
    • Michele says

      February 24, 2019 at 5:55 pm

      I’m so happy to hear you’ve enjoyed them!

      Reply
  50. Michelle says

    March 6, 2019 at 8:59 pm

    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. Tara says

    March 11, 2019 at 2:00 pm

    5 stars
    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. Laura says

    June 23, 2019 at 9:32 am

    5 stars
    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
  53. Laura Iyer says

    June 23, 2019 at 9:34 am

    There is no dairy in this recipe.

    Reply
  54. Esther says

    July 22, 2019 at 9:14 pm

    So soft and delicious! I made it into muffins and drizzled unsweetened chocolate on top. Tuned out great and needed a fraction of the cooking time.

    Reply
    • Esther says

      July 22, 2019 at 9:15 pm

      *Turned

      Reply
  55. Pamela says

    August 6, 2019 at 2:08 pm

    5 stars
    Made this last night. I was skeptical because I have read such mixed reviews about cassava flour…it is the BEST banana bread I have ever had! Thank you for sharing this recipe!

    Reply
  56. Megan says

    August 30, 2019 at 2:52 pm

    4 stars
    First Paleo banana bread recipe that didn’t end up in the garbage! It was a great treat since going paleo 5 months ago. I will try it with 4 bananas next time to get more banana flavor. I also used 1/2 the sugar and it was still plenty sweet for me.

    Reply
  57. Diana says

    October 11, 2019 at 2:14 pm

    I’m looking forward to trying this over the weekend. Can you tell me how you measure your cassava flour – i.e. packed down, or loosely scooped? Or do you measure by weight? Thanks so much for any info!

    Reply
  58. Julie Pearl says

    November 12, 2019 at 7:52 am

    This is truly delicious, moist, flexible and EASY to make!! I made two to get rid of the over ripe bananas. It was quick and easy. I was unsure of using the parchment paper as it wouldn’t ‘line’ the loaf pan and stay put (I’m new with parchment). I used spray on the first one. The bread came off the pan but it took a good few shakes. The second time I decided to follow directions to use the parchment. I poured the mixture in the center carefully which pushed the paper down and it baked beautifully. I also added small cut pieces of dates and a bit of honey on the second as my 18 year old son wanted it a little sweeter. REALLY wonderful!! Both the less sweetened is perfect for me and the other is also not too sweet but solves the teenage sweet tooth. REALLY moist, easy and delicious 🙂

    Reply
  59. Dorie Tschudy says

    January 27, 2020 at 12:36 pm

    My first time using cassava flour! Love it! This is now my go to banana bread recipe.

    Reply
  60. Ashley says

    February 26, 2020 at 2:05 am

    5 stars
    Made this delicious banana bread today! So happy I found a banana bread that is paleo and nut free! I used coconut milk not from the can and it worked great too! This recipe hit the spot for my carb craving ?

    Reply
  61. Lynn says

    March 9, 2020 at 1:33 pm

    Any suggestions for an egg free substitute? Thanks:)

    Reply
  62. Elinor says

    March 16, 2020 at 5:25 pm

    This came out so dense for me, so sad. Should I use a different cassava brand (I’ve heard that the bakning characteristics can vary between brands). Yoy wrote that the batter will be thick but my batter became much more lika a dough.

    Reply
  63. Angela says

    April 5, 2020 at 2:05 pm

    Can we substitute apple sauce for the eggs?

    Reply
  64. liz says

    April 14, 2020 at 1:02 pm

    i’ve finally found a use for my cassava!!! hahaha seriously i realized banana bread is so well suited for this flour cause i love a dense one with bite <3 this recipe turned out perfect for me.

    and for those of you wondering if you can get away with less sugar – you CAN. i used about 1/4 cup of granulated monk fruit sugar and it is perf.

    Reply
  65. liz says

    April 14, 2020 at 1:03 pm

    5 stars
    oops! gotta add the 5 stars

    Reply
  66. Margaret Comeau says

    July 9, 2020 at 5:24 pm

    Does the sugar do anything besides sweeten this bread. Can I use some liquid stevia instead?

    Reply
  67. Veronica says

    July 18, 2020 at 1:27 pm

    5 stars
    Amazing! It’s perfect texture, perfect sweetness and moist!

    Reply
  68. Nicole L. says

    August 2, 2020 at 6:31 am

    Add a little more liquid and 1/2 tsp of baking powder. Comes out perfect!

    Reply
  69. Kathryn Roper says

    September 3, 2020 at 2:01 pm

    5 stars
    PERFECT banana bread—paleo or not! I grew up loving my dad’s scrumptious whole wheat banana bread, but this is just as delicious, so much better for me and my family, super easy to make, and the texture was perfect—I am thrilled!! Thank you so much for this scrumptious recipe!!

    Reply
  70. Ruqaya says

    November 3, 2020 at 6:32 am

    It comes out nice an yummy

    Reply
  71. Lindsey says

    November 30, 2020 at 2:45 pm

    5 stars
    Added Hu dark chocolate and pecans, and it’s fantastic! Thanks for the great recipe!

    Reply
  72. Ashley Del Vasto says

    December 10, 2020 at 3:41 pm

    Oh My Goodness! This was so good! Will definitely be making again.

    Reply
  73. Leah says

    February 13, 2021 at 10:11 pm

    5 stars
    Such a great texture, and doesn’t fall apart when cutting like some other almond flour(etc.) paleo banana breads. I also added a few table spoons of chia and flax and it was very forgiving!

    Reply
  74. Diane says

    March 8, 2021 at 1:48 pm

    I made this recipe over the weekend. I have to tell you, it was fabulous! I didn’t alter anything. It was sweet and moist, just as banana bread should be. Will certainly use this as my go to recipe.

    Reply
  75. Jan says

    March 13, 2021 at 4:38 pm

    Hi I made your recipe and it tastes great but the texture of mine was quite dense and not so open as yours in the photos. Any tips please 🙂

    Reply

Trackbacks

  1. Weekly Workouts and Weekend Updates 11/16-11/22 | Renaissance Runner Girl says:
    November 22, 2015 at 6:52 am

    […] was a bit slower than last week, giving me more time to cook. I whipped up a batch of Michele’s cassava flour banana bread and it turned out wonderfully, making this gluten free and now other grain-limited girl very happy. […]

    Reply
  2. Easy Paleo BLT Breakfast Pizza with Cassava Flour says:
    February 14, 2017 at 9:41 pm

    […] as it turns out, Cassava flour makes more than great banana bread!  I never doubted this, BUT after trying out a dough recipe for myself I knew what had to come […]

    Reply
  3. Hearty Paleo Banana Bread {GF, DF, No Added Sugar} says:
    August 30, 2017 at 3:50 pm

    […] the nut-free banana blueberry breakfast bread, almond butter chocolate chunk banana bread and cassava flour banana bread, to list just three.  BUT, for whatever reason I always just assumed that to make banana bread […]

    Reply
  4. Classic Blueberry Muffins with Cassava Flour {Paleo, Nut Free} | The Paleo Running Momma says:
    February 24, 2018 at 5:02 am

    […] used cassava flour before in this banana bread, these truffles, and in the breading for my crispy chicken tenders, but hadn’t experimented […]

    Reply
  5. Classic Blueberry Muffins with Cassava Flour Paleo, Nut Free – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    February 24, 2018 at 5:03 am

    […] used cassava flour before in this banana bread, these truffles, and in the breading for my crispy chicken tenders, but hadn’t experimented with […]

    Reply
  6. Paleo Chocolate Chip Cookies with Cassava Flour Nut Free – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    March 11, 2018 at 5:16 am

    […] Hearty Cassava Flour Banana Bread […]

    Reply
  7. Strawberry Banana Bread with Cassava Flour {Paleo, Nut Free} | The Paleo Running Momma says:
    March 17, 2018 at 5:00 am

    […] based this recipe on my old (very old) tried and true cassava flour banana bread recipe and tweaked it to accommodate the extra moisture that the strawberries bring to the […]

    Reply
  8. 10 Cassava Flour Recipes You Have Got to Try! — our grain-free life says:
    April 30, 2018 at 7:36 pm

    […] Cassava Flour Banana Bread (Paleo Running Momma) […]

    Reply
  9. Double Chocolate Banana Bread {Paleo & Nut Free} | The Paleo Running Momma says:
    June 5, 2018 at 2:02 pm

    […] Cassava Flour Banana Bread […]

    Reply
  10. Banana bread with cassava flour – Live, write and leave says:
    November 27, 2018 at 5:33 am

    […] used a recipe from Paleo Running Momma. I’m happy with the results. The only listed ingredient I […]

    Reply

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

Read More

Free Recipes

Subscribe to email updates for new recipes delivered to your inbox!

Footer

Weeknight Ideas

M
Get the Recipe
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights.
T
Get the Recipe
Instant Pot BBQ Chicken {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!
W
Get the Recipe
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
The perfect no-fuss, one-pan paleo and Whole30 dinner.
TH
Get the Recipe
Crispy “Breaded” Paleo Chicken Cutlets {Whole30}
Quick, simple, and perfect to make ahead of time!
F
Get the Recipe
Loaded Taco Sweet Potato Sliders {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!

New Recipes

Delivered to your inbox!

Sign Me Up!
Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
Follow on Instagram
Back To Top
© 2021 The Paleo Running Momma
  • Contact
  • Privacy
  • Policies
Site Credits Designed by Melissa Rose Design. Developed by Once Coupled.
  • Facebook
  • Twitter
  • Pinterest