Servings: 1 loaf
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!
Ingredients
- 3 large ripe bananas mashed (1.25 cups)
- ¼ cup pure maple syrup
- 2 large eggs
- 1/3 cup avocado oil or olive oil
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar or lemon juice
- 2 cups cassava flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 Tbsp ground cinnamon
- ⅔ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8” x 5” loaf pan with parchment paper.
- 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).
- In a separate bowl, combine the dry ingredients (cassava flour, baking powder, baking soda, cinnamon and sea salt) and stir.
- Pour the dry ingredients into the mixing bowl with the wet ingredients and mix until well-combined.
- Stir in the chocolate chips (if adding) until they are well-distributed throughout the batter.
- 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.
- 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.
- Allow the bread to cool for 30 minutes before slicing and serving.
- 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
Serving: 1slice (of 10), Calories: 300kcal, Carbohydrates: 45g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 43mg, Sodium: 145mg, Fiber: 3g, Sugar: 14g