Grainless Blender Banana Bread that Actually Tastes Good! (Chocolate Optional)

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
  • Paleo
  • Bad fat free

    Grain free, gluten free, Paleo banana bread that tastes good!

Yummy Cassava Paleo Banana Bread 

Ingredients

Instructions

  1. Preheat oven (I love my counter-top convection oven and use it constantly) to 350 degrees.
  2. 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!)
  3. 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).
  4. Pour batter into the parchment-lined loaf pan. Add chocolate chips on the top if using.
  5. Smooth the top, bake in the middle of the oven for 1 hour – 75 minutes, or until a toothpick comes out mostly clean.
  6. Remove from oven and let it rest 5 minutes,  then transfer entire loaf to a wire rack to cool completely and serve!

 

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