Cassava Flour Banana Bread (Vegan / Paleo)

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

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
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  1. Preheat oven to 350F and line a loaf dish with parchment paper.
  2. Add the banana, maple syrup, avocado oil and vanilla extract in a blend and blend until fully combined and totally smooth. Set aside.
  3. In a large mixing bowl mix together the cassava flour, cinnamon, baking soda, baking powder and salt.
  4. Pour the wet ingredients from the blender into the large bowl with the dry ingredients and mix – don’t over-mix.
  5. Pour the batter into the loaf pan and spread evenly over the top with a spatula.
  6. Place in the oven and bake for 50 minutes.
  7. Remove from the oven and allow to cool for at least 30 minutes before slicing.
  8. Keep stored in the refrigerator for up to 5 days, or freeze for up to 3 months.


Make sure to use very ripe bananas

This banana bread can be stored in the refrigerator for up to 5 days, or in the freezer to be defrosted and enjoyed at a later date.

Recipe inspired by The First Mess

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