I love playing around with different kinds of flour. My husband was going through a phase a few months ago where he was obsessed with cassava flour, and we ended up with a few large bags to experiment with. One of our favorite creations was this delicious banana bread, which was the perfect thing on a snowy morning. 

You don’t have to be on a gluten-free or grain-free diet to enjoy cassava flour, but it’s an approachable alternative to wheat flour. It’s also nut-free and made without refined sugar. 

Cassava flour is made from drying and grating the cassava root, which is similar in shape to sweet potato. A gluten-free alternative to wheat flour, cassava flour is a source of carbohydrate and resistant starch, which has been shown to benefit gut health by serving as fuel for probiotic bacteria. 

This banana bread is especially delicious warm and topped with sunflower seed butter or ghee, but it also tastes great on its own. Enjoy!  

cassava-flour-banana-bread

Cassava Flour Banana Bread

Serves 12 

Ingredients 

  • 1 ½ cups cassava flour
  • 1 teaspoon baking soda
  • Dash of salt
  • 1 teaspoon cinnamon 
  • ¼ cup ground flax
  • 3 medium ripe bananas, mashed
  • ⅓ cup avocado oil 
  • ⅓ cup maple syrup
  • 3 tablespoons milk of choice
  • 3 eggs, beaten 
  • ½ teaspoon vanilla extract

 

Directions

-Preheat oven to 375 degrees F.  Line a 9” x 5” loaf pan with parchment paper. 

-In a medium bowl, mix together dry ingredients. Set aside. 

-In a large bowl, whisk together oil, mashed banana, maple syrup, and milk. Add the eggs and vanilla. 

-Add the dry ingredients to the wet, a little at a time, being mindful not to overmix. 

-Pour batter into the prepared loaf pan and bake the banana bread at 375 degrees F 40-50 minutes, or until a toothpick inserted in the center comes out clean. Check on the bread after 35 minutes. If it’s starting to brown too quickly, cover the bread with foil. 

-Allow to cool for 10 minutes before slicing. 

 

Store wrapped tightly on the counter for up to three days or up to a week in the fridge. It can also be frozen for up to three months. If you want to make it meal-prep friendly you can slice and wrap individually so you can grab a piece when that banana bread craving strikes. 

 

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