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Cassava Flour Banana Bread
4.6 from 33 votes

Cassava Flour Banana Bread

A delicious fluffy banana bread recipe that is grain-free, dairy-free and refined sugar-free! Cassava Flour Banana Bread is just as easy to make as regular banana bread, plus it is loaded with tons of banana flavor for a delicious healthy treat!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 1 loaf
Calories: 300 kcal
Course: Bread
Cuisine: American

Ingredients

  • 3 banana mashed (1.25 cups, large, ripe
  • ¼ cup pure maple syrup
  • 2 egg large
  • 1/3 cup avocado oil or olive oil
  • 2 tsp vanilla extract pure
  • 2 tsp apple cider vinegar or lemon juice
  • 2 cups cassava flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt sea salt
  • 1 Tbsp ground cinnamon
  • ⅔ cup chocolate chips optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line an 8” x 5” loaf pan with parchment paper.
  2. Mash the bananas in a large bowl until creamy. Add in the eggs, pure maple syrup, avocado oil and vanilla extract and mix until completely combined (wet ingredients).
  3. In a separate bowl, combine the dry ingredients (cassava flour, baking powder, baking soda, cinnamon and sea salt) and stir.
  4. Pour the dry ingredients into the mixing bowl with the wet ingredients and mix until well-combined.
  5. Stir in the chocolate chips (if adding) until they are well-distributed throughout the batter.
  6. Transfer the banana bread batter to the prepared loaf pan and spread it into an even layer. If desired, sprinkle the top of the dough with more chocolate chips.
  7. Cover the bread pan with foil and bake for 40 minutes on the center rack of the preheated oven (this will keep the top from getting too dark). Remove foil and bake for 10 to 25 more minutes, or until the banana bread is cooked through and the top is golden brown.
  8. Allow the bread to cool for 30 minutes before slicing and serving.
  9. Serve banana bread with a generous smear of butter and a drizzle of honey or pure maple syrup. Nut butter such as almond butter or peanut butter is great on top of banana bread as well!

Notes

  • Banana bread is fully cooked when it reaches an internal temperature of 190 to 200 degrees Fahrenheit. To verify the temperature, insert an instant read thermometer into the thickest part of the bread and wait until the numbers stop moving. 
  • Store leftovers in an airtight container (or zip lock bag) in the refrigerator for up to 1 week. Freeze banana bread in a large zip lock bag for up to 3 months.

Nutrition Information

Serving 1slice (of 10) Calories 300kcal (15%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g (35%) Cholesterol 43mg (14%) Sodium 145mg (6%) Fiber 3g (12%) Sugar 14g (28%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 300

% Daily Value*

Serving 1slice (of 10)
Calories 300kcal 15%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Cholesterol 43mg 14%
Sodium 145mg 6%
Fiber 3g 12%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.