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
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
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Preheat your oven to 350 degrees and prepare a standard loaf pan (8.5x4.5 or 9x5) by lining with parchment paper.
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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.
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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.
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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.
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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.)
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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!
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Enjoy!
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 🙂
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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…
Haha I know – although I tell myself if I can run 20 miles then I should be able to cook a meal for myself 😉
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..
You will love it! and i so need to make amanda’s bread! i think we all are hooked now! and startving haha
Have a great time this weekend celebrating Thanksgiving! I’m sure you’ll make delicious food 🙂 The cassava is a winner!
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!
It’s made from yuca root, it’s pretty cool!
They’re sending me a bag next week so I’m excited to try it. You can never go wrong with banana bread!
Can’t wait to see what you make 🙂
words cannot describe how amazing this banana bread looks! I am getting cassava flour asap to make this!
You’ll love it 🙂
22 miles is easy. Try 26 😀 How would you compare to chickpea flour?
I’ve never tired chickpea flour, now I’m really intrigued! And we are not yet thinking about 26 miles 😉
This recipe looks so good! I am always crazy hungry from long runs and lots of miles. have a great run!
Thanks, mentally I’m there, hoping I can hold it together physically!
I can’t wait to try cassava flour, it may be the answer to my gluten and nut free prayers!
Definitely worth a shot!
Yucca will never let us down 😉 I’ve been having major yucca fry cravings this week and have been making them non stop 😛
There’s something about yuca fries, the crispiness and flavor, love them!
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 🙂
Such a classic!
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!
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!
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!
I’ll be thinking of you – nice to know I have “company” 🙂 I’ll be so thrilled when this run is DONE!
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!
Exciting because when it’s over I’ll have the ultimate runner’s high (assuming I live through it) Thanks!
Good luck on your long run! You’re going to do great! That pound of bacon afterwards sounds pretty amazing 🙂
Thanks! Bacon is worth the pain, or just something to look forward to 😉
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!!
I like the combo of coconut and tapioca but this is different, heartier, chewier, definitely worth trying!
YUM! This bread looks so delicious. I love cassava flour!
That’s awesome, thanks!
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 !
Quick breads and muffins are good like that 🙂 Have fun this weekend!
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!
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 🙂
‘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
Yes, you get it! My 22 miler went pretty well, not sure what that means! More on training Monday!
I’ve never tried using cassava flour, but I’ve always been curious! This looks super good! :]
It’s a good one – must try 🙂
Looks so good! I’ve never heard of cassava flour but now I want to give it a try!
It’s great, different than anything else 🙂
Hi Michelle,how is cassava flour paleo? I just googled and apparently its really high in carbs?
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.
I would kill to know the approximate macronutrient ratios and calories in a loaf. Do you have that info?
Eek, sorry I don’t! Typically I’m not a macro counter so I have no clue.
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.
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 ?
Can you use any other flour? 🙂 looks delicious but the four is too expensive for my budget!
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!
Sorry, correct link for second recipe: https://www.paleorunningmomma.com/chocolate-chunk-banana-bread-paleo/
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 🙂
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!
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.
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.
So glad to hear someone tried muffins! How long did you bake them for?
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
That’s great! I’m so happy you liked it 🙂
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.
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.
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!
Wondering the same thing! Did none try without the coconut sugar?!
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!
I cut this into slices and toasted them in a skillet of ghee…yum! Great post work out snack. Thanks!
Yum! That sounds so perfect 🙂
Made this yesterday, and it’a really good! Cassava flour is my favorite gluten-free flour to bake with.
Easy recipe to follow and absolutely delicious! We added chunky choc chips and was amzing 🙂
So glad you liked it!
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!
Would this work without the eggs? My daughter cannot have eggs or almond flour and hates anything coconut.
Unfortunately I think the recipe needs eggs in order to rise properly and for the texture.
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?
And I mean it didn’t last long because it was so delicious!
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!
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 🙂
This banana bread looks amazing! To be AIP compliant can gelatin eggs be used in place of real eggs?
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!
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!!!!
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!
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?
Do you have any baked goods made with cassava that have less sugar?
You can always reduce the sugar – shouldn’t affect the outcome!
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
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.
Love this recipe! Is there a chance you have the nutritional information for it? Thanks so much.
I can update it shortly, check back soon!
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.
Made this today, can’t say I enjoyed it but husband and son do. Do you have the nutritional info?
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!
Hi Michele can I make this with egg whites instead of whole eggs? I can’t have egg substitute either. Thanks.
dairy free and calls for eggs?
Dairy comes from cows, eggs from from chickens. EGGS are not Dairy.
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!
I’m so happy to hear you’ve enjoyed them!
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?
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
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!
There is no dairy in this recipe.
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.
*Turned
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!
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.
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!
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 🙂