Cassava Flour Banana Bread Recipe

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Cassava Flour Banana Bread Recipe: Thanks to cassava flour, this recipe for the finest banana bread also happens to be nutritious, paleo, and nut free. This gluten-free banana bread is so delicious and so easy you won’t believe it!

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Oh my goodness! I can’t get enough of this banana bread.

You already know that I’m all about balance around here. Traditional banana bread is something I adore just as much as anyone else. But when you perfect a recipe that everyone loves, it’s such a thrill!


In a week, I baked roughly three batches of this banana bread with cassava flour, and I think I ate approximately three slices per day on average.

Cassava Flour Banana Bread Recipe

Free Brown Breads on White Ceramic Plates Stock Photo


Nut-Free Paleo Banana Bread

  • Thus, when I tell you that this is the best, I mean it! Since it really is.
  • Saturated, aromatic, minimally sweetened, and brimming with a deliciously imperfect banana taste.
  • I wish for you to experience love the way I did!
  • Bob’s Red Mill Cassava Flour: For optimal results, use Bob’s Red Mill cassava flour, as this recipe was specifically tested using it.
  • Salt and baking soda provide the muffins’ leavening (rise). Flavor is balanced with salt.
  • Ground cinnamon only slightly intensifies the flavor. Accept it or reject it.
  • Maple syrup: This banana bread only contains 1/3 cup of additional sugar. Not overly sweet, just enough to give the bread that sweetness. If this banana bread is being shared with someone who has a sweet tooth, you could try adding 3–4 tablespoons of coconut sugar or another type of granulated sugar.


  • Eggs: This recipe calls for three big eggs. Although it seems like a lot, it keeps this grain-free banana bread cohesive.
  • Oil: preserves the moistness of the banana bread. Make sure the eggs and milk are at room temperature and that the melted coconut oil has cooled before adding it to the recipe.
    For more flavor, use two full tablespoons of vanilla.
  • Milk: Just a couple teaspoons can give the batter just a bit more liquid. To keep this recipe nut-free, use hemp. Almond, cashew, and coconut also work well. Use soy or oats if you don’t care to maintain the paleo diet.

The Best Bananas To Use In Banana Bread

  • The really spotty bananas are the best for making the most flavorful banana bread. The better the banana, the more brown (black). This will also naturally result in a banana bread that is sweeter.

Red Mill Cassava Flour by Bob

  • I can’t comment on other brands because I’ve only ever used Bob’s Red Mill Cassava Flour, but I adore this flour so much. This flour is ideal for nut-free and naturally gluten-free baking that doesn’t require grains. It’s a fantastic paleo-friendly flour to have on hand.

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Free Brown Bread on White Surface Stock Photo

1. Describe Cassava Flour, Please.
  • Perhaps you’re wondering what cassava flour actually is.
  • Using the entire root of the cassava plant, cassava flour is devoid of gluten, grains, and nuts. In addition to being non-GMO project certified, Bob’s Red Mill cassava flour boasts a mild flavor and fine texture that make it ideal for gluten-free baking and cooking.
2. Are cassava flour and tapioca flour interchangeable?
  • The short response is no. Therefore, I do not advise replacing this with tapioca flour or starch. For optimal results, use cassava flour in this recipe.
  • While tapioca flour, also referred to as tapioca starch, and cassava flour are derived from the same plant.


  • cassava flour undergoes less processing and is crushed from the entire root, while tapioca flour just contains the starch portion of the plant.
  • Try the reader-favorite almond flour banana bread if you’re seeking for more banana bread recipes.
3. How to use cassava flour to make grain-free banana bread
  • Like other quick bread recipes, this gluten-free banana bread recipe is quite simple to make. All you need is a 9×5 loaf pan, measuring cups, bowls, and a spoon or spatula.

NOTE: When opening the package and combining the ingredients, exercise caution because the cassava flour is quite fine.


Step 1: Combine the dry ingredients.

  • I prefer to put the flour and baking soda in two different dishes before adding them to the wet ingredients when mixing. In order to begin this stage, combine the cassava flour, tapioca flour, salt, cinnamon, and baking soda.

Also See:

Delicious Cinnamon Swirl Pumpkin Bread Recipe

Step 2: Stir in the wet ingredients  

  • Mix the oil, vanilla, maple syrup, and mashed bananas in a another basin. Mix that together, and then whisk in the eggs.

Step 3: Combines 

  • Pour the dry ingredients into the basin with the liquid components, then stir in the three tablespoons of milk as the mixture comes together. The batter should be rather thick at this point.
  • TIP: Take care not to whisk the batter too much.

Step 4: Fill the Lip Pan with batteries

  • Transfer the mixture into a 9×5 loaf pan.
  • TIP: To make removal and cleanup easier, line a loaf pan with parchment paper.


  • Fill a 9×5 loaf pan with batter.
  • A loaf pan can be easily removed and cleaned up by lining it with parchment paper

Step 5: Cook

  • When a toothpick is placed in the center of the banana bread, it should come out clean after 35 to 45 minutes of baking.
  • Remember: Since every oven is unique, begin checking after 35 minutes. Just cover the bread with foil if the top is browning too much, and check it every five minutes to make sure the toothpick comes out clean.

Free Brown Bread Stock Photo


Why is this recipe for paleo banana bread so amazing?
It is supple.

  • It’s moist, just like banana bread ought to be.
  • It takes less than an hour to prepare.
  • You can make use of those black bananas that have been neglected and left on the counter for over a fortnight.
  • No one will ever realize that this recipe contains no nuts and is naturally gluten free!

Made with cassava flour, this paleo banana bread is easy to make without grains or nuts. You won’t believe this meal is paleo and gluten-free—it’s that easy and quick!

Written by : Ashley Prep Duration: 5 minutes, 40 minutes for cooking 45 minutes in total Productivity: 9 x 5 loaf 1 x Type: Snack; Oven Method: American; Cuisine: Gluten-Free

  • Set aside the parchment paper-lined 9×5 loaf pan and preheat the oven to 375ºF.
  • Combine the dry ingredients: Mix the dry ingredients in a medium-sized bowl and set it aside.
  • Combine the wet ingredients: Mash the bananas and whisk in the milk, maple syrup, and oil in a big bowl. Whisk in the vanilla and eggs until creamy.
  • Mix: Gently add the dry ingredients to the basin containing the liquid components, taking care not to stir too much.


  • Bake: Pour mixture into loaf pan that has been prepped, and bake for 35 to 45 minutes, or until toothpick inserted in center comes out clean. Check at 35 minutes, and if the top is browning too much, cover it with foil. Check the bread every five minutes until it’s done.
  • Cool: Before taking out and slicing, let the bread cool in the loaf pan for about fifteen minutes. Have fun!

Notes: Short of altering the recipe, there isn’t a decent substitute for cassava flour. View my other banana bread recipes by clicking this link.


While mashing the banana, add roughly 1/4 cup of granulated sugar (coconut, date, etc.) if you want the bread to be sweeter.

If you’d like, feel free to add around 1/2 cup chocolate chips.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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