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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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!