Cassava Flour Banana Bread (Grain-Free) Recipe: chocolaty, fluffy, and moist Grain, dairy, and refined sugar free banana bread made with cassava flour. This recipe for healthy banana bread makes an incredibly comfortable loaf that is quick and simple to prepare.
Cassava Flour Banana Bread (Grain-Free) Recipe
Ingredients
- 3 large ripe bananas, mashed (1.25 cups)
- ¼ cup pure maple syrup
- 2 large eggs
- 1/3 cup avocado oil or olive oil
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar or lemon juice
- 2 cups cassava flour
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. ground cinnamon
- ⅔ cup chocolate chips, optional
Instructions
- Heat the oven to 350 degrees Fahrenheit and place parchment paper inside an 8 by 5 inch loaf pan.
In a large bowl, mash the bananas until creamy. The wet ingredients consist of the eggs, pure maple syrup, avocado oil, and vanilla extract. Mix until thoroughly blended.
- The dry ingredients—cassava flour, baking powder, baking soda, cinnamon, and sea salt—should be combined and stirred in a different basin.
- After adding the dry ingredients to the bowl containing the wet ones, stir until thoroughly mixed.
- If used, stir in the chocolate chips and stir until they are well mixed into the batter.
- Spoon the banana bread batter into an equal layer in the loaf pan that has been preheated. Add more chocolate chips to the dough’s top if you’d like.
- To prevent the top from being overly black, cover the bread pan with foil and bake it on the center rack of a preheated oven for 40 minutes. After taking off the foil, bake the banana bread for a further 10 to 25 minutes, or until it is thoroughly cooked and has a golden brown top.
- Let the bread cool for half an hour before to slicing and serving.
- Serve the banana bread with plenty of butter spread on it and a sprinkle of either pure maple syrup or honey. Nut butters like peanut butter or almond butter are excellent over
ALSO SEE
Notes
- When the inside temperature of banana bread hits 190 to 200 degrees Fahrenheit, it is considered thoroughly cooked. Place an instant read thermometer into the thickest area of the bread and watch until the numbers stop moving to confirm the temperature.
- Keep leftovers in the fridge for up to a week by storing them in an airtight container or zip lock bag. For up to three months, freeze banana bread in a large zip-lock bag.
Nutrition
- Serving: 1 slice (of 10) Calories: 300 kcal; Carbohydrates: 45g Protein: 4g Fat: 13g – Saturated
- Fat: 4g – Polyunsaturated Fat: 6g – Cholesterol: 43 mg Sodium: 145 mg Fiber: 3g Sugar: 14g
FAQs AND QUESTIONs
How to Make Cassava Flour Banana Bread:
- Heat the oven to 350 degrees Fahrenheit and place parchment paper inside an 8 by 5 inch loaf pan.
- In a large bowl, mash the bananas until creamy. The wet ingredients consist of the eggs, pure maple syrup, avocado oil, and vanilla extract. Mix until thoroughly blended.
- In a separate bowl, combine the dry ingredients (cassava flour, baking powder, baking soda, cinnamon and sea salt) and stir.
- Pour the dry ingredients into the mixing bowl with the wet ingredients and mix until well-combined.
- Stir in the chocolate chips (if adding) until they are well-distributed throughout the batter.
- Transfer the banana bread batter to the prepared loaf pan and spread it into an even layer. If desired, sprinkle the top of the dough with more chocolate chips.
- Cover the bread pan with foil and bake for 40 minutes on the center rack of the preheated oven (this will keep the top from getting too dark). Remove the foil and bake for 10 to 25 more minutes, or until the banana bread is cooked through and the top is golden brown.
- Banana bread is fully cooked when it reaches an internal temperature of 190 to 200 degrees Fahrenheit. To verify the temperature, insert an instant read thermometer into the thickest part of the bread and wait until the numbers stop moving.
- Allow the bread to cool for 30 minutes before slicing and serving.
- Serve banana bread with a generous smear of butter and a drizzle of honey or pure maple syrup. Nut butter, such as almond butter or peanut butter, is great on top of banana bread as well!
- Store leftovers in an airtight container (or zip-lock bag) in the refrigerator for up to 1 week. Freeze banana bread in a large zip-lock bag for up to 3 months.
