Cassava Flour Banana Bread
User Reviews
4.8
Cassava Flour Banana Bread
Description
This Cassava Flour Banana Bread uses cassava flour combined with baking soda, salt, and ground cinnamon to create a flavorful and textured loaf. Overripe mashed bananas bring natural sweetness and moisture, while avocado oil contributes subtle richness without overpowering the banana flavor. Maple syrup adds extra sweetness, complemented by vanilla extract. Eggs provide structure and help the bread rise, while a small amount of non-dairy milk thins the batter slightly for tenderness.
The loaf is baked in a parchment-lined 9x5-inch pan until a toothpick comes out clean, ensuring a properly cooked interior. The batter should be mixed carefully to avoid overworking cassava flour, preserving a desirable texture.
This bread is ideal for breakfast or a snack, served sliced plain or with nut butters. It can be customized by adding chocolate chips or extra sweetener if preferred.
Notes indicate cassava flour substitution may alter the recipe significantly. For sweetness adjustments, add granulated sugar at the mashing stage, and chocolate chips can be folded in for variety.
Ingredients
dry ingredients
- 1.5 cups cassava flour Bob's Red Mill brand
- 1 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon ground cinnamon
wet ingredients
- 3 banana equal to 1 1/4 cups well-mashed, medium, extra ripe
- 1/3 cup avocado oil olive, sunflower or melted/cooled coconut oil, 1 tablespoon
- 1/3 cup maple syrup pure
- 3 egg large
- 2 teaspoons vanilla extract
- 3 tablespoons non-dairy milk hemp, cashew, coconut, oat, etc, of choice
Instructions
- Preheat oven to 375ºF and line 9x5 loaf pan with parchment paper; set aside.
- Mix dry ingredients: In a medium bowl combine dry ingredients; set aside.
- Mix wet ingredients: In a large bowl add mashed banana and whisk in oil, maple syrup and milk until combined. Add in eggs and vanilla, whisking until smooth.
- Combine: Carefully add dry ingredients to bowl of wet ingredients, being careful not to over-stir.
- Bake: Transfer batter to prepared loaf pan and bake for 35-45 minutes, until inserted toothpick in center comes out clean. Check at 35 minutes, cover top with foil if browning too much. Check in 5 minute increments until bread is done.
- Cool: Allow bread to cool in loaf pan about 15 minutes before removing and slicing. Enjoy!
Notes
- Cassava flour is essential for this recipe; substitutions significantly change the outcome.
- For a sweeter banana bread, add about 1/4 cup granulated sugar while mashing the bananas.
- Optional additions include up to 1/2 cup chocolate chips to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 189kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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