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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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’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.