Cassava Flour Banana Bread (Vegan, Paleo & Nut-Free)
A delicious cassava flour banana bread recipe that is free of refined sugar, vegan, paleo, and perfect for people with a grain-free lifestyle that have a nut allergy since it’s nut-free.
Lately I’ve received quite a few requests for a banana bread recipe that is paleo / gluten-free / grain-free, but that isn’t made with almond or coconut flour. Typically for someone with a nut allergy or intolerance I suggest baking with oat flour (which is gluten-free), but for those people who are paleo or grain-free with a nut allergy oat flour doesn’t work since it’s a grain. Therefore, cassava flour steps in!!
The only flour in this banana bread recipe is cassava flour making it nut-free, grain-free, gluten-free and paleo-friendly. This recipe is also dairy-free and egg-free so all my vegan friends can enjoy it as well! It’s also naturally sweetened with just banana and maple syrup.
Let’s discuss the consistency of this banana bread. It is NOT light and fluffy. Baking with cassava flour yields a dense, heavy and moist result. Even though the texture isn’t that of a typical banana bread, the taste is absolutely amazing!!
Just to recap… this recipe is:
- Refined sugar free
Ingredients needed for cassava flour banana bread:
- bananas: make sure your bananas are ripe – this makes them taste extra sweet in the recipe.
- maple syrup: my natural sweetener of choice for this recipe.
- coconut oil: I buy it in liquid form, but you can also melt the coconut oil and allow it to cool a few minutes before adding it into the blender.
- vanilla extract: to give the banana bread delicious flavor.
- cassava flour: this is the flour used to keep this recipe gluten-free, grain-free and also nut-free. Most grain-free flours contain nuts, so if you have a nut allergy this is a great option.
- cinnamon: love the flavor that cinnamon adds to banana bread.
- baking soda and baking powder: to help give this banana bread a good texture and consistency.
- salt: adds nice flavor to this recipe.
How to make this banana bread:
Simply add the dry ingredients into a large mixing bowl. Add the wet ingredients into a blender and blend until creamy; then pour the blended wet ingredients into the bowl with the dry ingredients. Pour into a loaf pan and bake! Make sure to let the banana bread fully cool on a cooling rack prior to slicing and serving.
More banana bread recipes you’ll love:
- vegan gingerbread banana bread
- double chocolate chip banana bread (vegan & gf)
- banana foster banana bread (gluten-free & dairy-free)
- golden mylk paleo banana bread
- chocolate chip peanut butter banana bread bars (grain-free)
You’re going to love this recipe! If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag @leahsplate on Instagram.Print
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
- 4 ripe bananas
- 1/2 cup maple syrup
- 1/2 cup liquid coconut oil
- 1 tsp vanilla extract
- 1.5 cups cassava flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350F and line a loaf dish with parchment paper.
- Add the banana, maple syrup, coconut oil and vanilla extract in a blend and blend until fully combined and totally smooth. Set aside.
- In a large mixing bowl mix together the cassava flour, cinnamon, baking soda, baking powder and salt.
- Pour the wet ingredients from the blender into the large bowl with the dry ingredients and mix – don’t over-mix.
- Pour the batter into the loaf pan and spread evenly over the top with a spatula.
- Place in the oven and bake for 50 minutes.
- Remove from the oven and allow to cool for at least 30 minutes before slicing.
- 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
I don’t see avocado oil in the ingredients, but it is in one of the first steps. Please let me know how much or is it the coconut oil? I am excited to make this!
SO sorry about that! I just updated it. It’s supposed to be coconut oil 🙂
This recipe came out delicious! The crust was perfect… But the second time i made it (this morning) it came out so moist after 50 minutes that it almost seems uncooked.
You can try cooking it a little longer (55 minutes) and you can try covering it with tin foil for the last 20 minutes. Also make sure your measurements are exact. You can also add SLIGHTLY less coconut oil (just under 1/2 cup). Hope this helps!
Quick, easy, ASD and Vegan friendly. Delicious! I threw it in the crock pot on high for an hour, hour and a half and it was perfect when I got home.
Hi can I use applesauce instead of bananas I can’t eat them?
Thank you 😊
I haven’t tested it with applesauce, but it should work fine. Please let me know how it turns out 🙂