Banana bread is one of my favorite things.
Also, I have trouble eating bananas before they get mushy… and I hate anything to go to waste! So a great banana bread recipe is definitely a must-have for me!
Recently I’ve been trying to eat less wheat, so I have been searching for alternative banana bread recipes: paleo, keto, grainless, whatever!
I found this one that uses Cassava Flour (the whole grain of the tapioca plant, as opposed to tapioca starch, which is white and processed), and I liked it, but it was a bit dense, so I tweaked it a little to make it lighter and fluffier.
Because of the Cassava/tapioca, it’s not keto, but it’s a great alternative if you are gluten intolerant or gluten sensitive, and it sure hits the spot!
Plus did you know that bananas that are turning brown have an anti-tumor factor? So your banana bread may just be preventing cancer as well!
This yummy grain-free paleo banana bread is:
- Gluten Free
- Dairy Free
- Nut Free
- Bad fat free
Yummy Cassava Paleo Banana Bread
- 3 large eggs
- 3 overripe medium bananas
- 1/2 c canned organic coconut milk (full fat)
- 1/2 c organic coconut sugar
- 2 T coconut oil: melted, cooled
- 1 c Cassava flour
- 1/2 c tapioca starch (you can use just 1.5 c Cassava flour and eliminate the starch, but it is super dense, so I like it better with the starch)
- 2 t vanilla extract (make your own!)
- 1 t baking soda
- dash of real or himalayan salt
- 2 t ground cinnamon (Ceylon is best!)
- 2-3 T cacao powder, optional
- 1/2 c chocolate chips (optional)
- Preheat oven (I love my counter-top convection oven and use it constantly) to 350 degrees.
- Prep a standard loaf pan with parchment paper (I usually rub a bit of coconut oil on it–parchment is super non-stick without any toxins!)
- Mash or blend the bananas, eggs and other ingredients well (I just throw everything in a blender) –mix until smooth and incorporated. (Don’t over-mix).
- Pour batter into the parchment-lined loaf pan. Add chocolate chips on the top if using.
- Smooth the top, bake in the middle of the oven for 1 hour – 75 minutes, or until a toothpick comes out mostly clean.
- Remove from oven and let it rest 5 minutes, then transfer entire loaf to a wire rack to cool completely and serve!
New to Freedom & Coffee? Start here.
Many of the product links in this post are affiliate links, which means I will receive a small commission from any purchase. I only recommend products that I love and this is at no extra cost to you. Thank you for supporting our mission with your clicks!