Print Friendly and PDF


Ok, so I just love banana bread.  I mean, banana bread and smoothies are the reason bananas exist, right?!?  Anyway, I initially came up with this paleo-friendly recipe one day after buying my first bag of Otto's Naturals Cassava flour.  Since then, the recipe has been modified and taste-tested numerous times.  It's so moist and delicious that you'll barely believe it is totally dairy, grain, and refined sugar free.

Have you tried cassava flour yet?  It’s a great non-allergenic (grain-free, gluten-free, nut-free) option for baking.  It has a mild flavour and soft consistency and can be used as a 1:1 substitute for regular flour in many recipes.

Cassava flour is made from the starchy yuca plant, so it is rich in non-refined carbohydrates.  With only 120 calories per 1/4 cup, it is less calorie dense than many other traditional and gluten-free flours, including wheat, corn, almond and coconut.

Ingredients for one loaf:

  • 1/2 cup melted coconut oil, plus additional for preparing pan

  • 1/4 cup Lakanto monkfruit Golden or coconut sugar

  • 2 pasture-raised eggs

  • 2 tsp pure vanilla extract

  • 1 1/2 tsp apple cider vinegar

  • 4 extra ripe bananas, mashed

  • 1 1/2 cups Otto’s Naturals cassava flour

  • 1/2 cup Nuzest Clean Lean natural protein powder or shelled hemp seeds (gluten-free if needed)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp sea salt

  • optional 1 cup dark chocolate chunks or walnut pieces or 1/2 cup of each


  1. Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan with coconut oil.

  2. In a large bowl, cream together coconut sugar and oil. Add eggs, vanilla, apple cider vinegar, and mashed banana and blend well.

  3. In a separate bowl, mix together cassava flour, hemp seeds, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined. Stir in chocolate chips or walnuts if using.

  4. Scrape the batter into prepared loaf pan. Bake for 45 to 50 minutes, or until toothpick inserted into middle of cake comes out clean.

  5. Cool in pan for 10 minutes, then remove to wire rack to finish cooling.

The banana bread will keep well-wrapped for 3 days or can be refrigerated or frozen for longer.