A delicious cassava flour banana bread recipe that is free of refined sugar, vegan, paleo, and perfect for people with a grain-free lifestyle that have a nut allergy since it’s nut-free.

Lately I’ve received quite a few requests for a banana bread recipe that is paleo / gluten-free / grain-free, but that isn’t made with almond or coconut flour. Typically for someone with a nut allergy or intolerance I suggest baking with oat flour (which is gluten-free), but for those people who are paleo or grain-free with a nut allergy oat flour doesn’t work since it’s a grain. Therefore, cassava flour steps in!!

The only flour in this banana bread recipe is cassava flour making it nut-free, grain-free, gluten-free and paleo-friendly. It’s also dairy-free and egg-free so all my vegan friends can enjoy it as well! It’s also naturally sweetened with just banana and maple syrup.

The consistency of this banana bread is NOT light and fluffy. Baking with cassava flour yields a dense, heavy and moist result. Even though the texture isn’t that of a typical banana bread, the taste is absolutely amazing!!

Just to recap… this recipe is:

Gluten-Free
Grain-Free
Dairy-Free
Nut-Free
Egg-Free
Refined sugar free
Vegan
Paleo

This banana bread recipe really is for anyone!! I hope you love it!

Cassava Flour Banana Bread (Vegan / Paleo)

Author: Leah Goldglantz

Scale

Ingredients

4 ripe bananas
1/2 cup maple syrup
1/2 cup avocado oil (or melted coconut oil)
1 tsp vanilla extract
1.5 cups cassava flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Instructions

Preheat oven to 350F and line a loaf dish with parchment paper.
Add the banana, maple syrup, avocado oil and vanilla extract in a blend and blend until fully combined and totally smooth. Set aside.
In a large mixing bowl mix together the cassava flour, cinnamon, baking soda, baking powder and salt.
Pour the wet ingredients from the blender into the large bowl with the dry ingredients and mix – don’t over-mix.
Pour the batter into the loaf pan and spread evenly over the top with a spatula.
Place in the oven and bake for 50 minutes.
Remove from the oven and allow to cool for at least 30 minutes before slicing.
Keep stored in the refrigerator for up to 5 days, or freeze for up to 3 months.