Cassava Flour Banana Bread
User Reviews
5
Cassava Flour Banana Bread
Description
Get the Recipe: Cassava Flour Banana Bread uses ripe bananas mashed into a batter containing eggs, coconut sugar, and maple syrup, which create a sweet and tender base. Adding coconut milk and melted butter or a substitute enriches the moisture content. Cassava flour and baking soda work together to give the bread structure and rise, while cinnamon provides a warm spice undertone. Baking in a lined loaf pan at 350°F for about 45-50 minutes produces a moist interior with a slightly firm crust.
The natural sweetness comes mainly from the ripe bananas, aided by coconut sugar and maple syrup, balancing moisture and texture. The final bread slices well after cooling and works well as a morning snack or afternoon treat without added toppings.
Use melted butter, ghee, or coconut oil according to preference. Ensure to use canned coconut milk, not coconut cream, for proper consistency. Bake until a toothpick tests clean but avoid overbaking, as that could dry the loaf. Allow the bread to cool fully before cutting to keep slices intact.
Leftovers keep well stored airtight at room temperature for up to 3 days or refrigerated for up to 5 days, maintaining freshness and texture. The instruction to line the pan with parchment paper simplifies removal and clean-up.
Ingredients
- 1 cup banana mashed
- 3 egg
- 1/3 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 cup coconut milk canned
- 2 tbsp butter or ghee or coconut oil, melted
- 1 ½ cups cassava flour
- 1 tsp baking soda
- 1 tbsp cinnamon
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
- In a large mixing bowl or KitchenAid, add mashed banana, eggs, coconut sugar and maple syrup. Mix for 1 minute or until combined.
- Then, add remaining ingredients. Mix until combined.
- Pour batter into lined loaf pan.
- Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven.
- Once completely cooled, slice and serve.
Notes
- Use very ripe bananas for maximum natural sweetness in the bread.
- Butter can be substituted with ghee or melted coconut oil without altering the recipe.
- Choose canned coconut milk (shake before use) rather than coconut cream to achieve correct batter moisture.
- Bake until a toothpick inserted near the center comes out completely clean; avoid overbaking to maintain moistness.
- Allow the bread to cool fully before slicing to prevent crumbling.
- Store leftover banana bread in an airtight container: at room temperature up to 3 days or refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 202mg | 8% |
| Potassium | 184mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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