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.
I have actually provided a few different versions for you here. One uses a combination of cassava, almond and arrowroot flours. Another is both paleo and nut-free. Either of these base recipes can then be used to make chocolate chunk banana bread, banana nut bread, or cranberry walnut banana bread.
Grain-Free Banana Bread Recipe
Ingredients for one loaf:
1/2 cup avocado oil or melted coconut oil, plus additional for preparing pan
1/4 cup Lakanto sugar-free monkfruit Golden (or substitute coconut sugar)
2 pasture-raised eggs
2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
4 extra ripe bananas, mashed
3/4 cup Otto’s Naturals cassava flour
1/2 cup almond flour
1/4 cup arrowroot starch
1/4 cup Further Food collagen
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp sea salt
optional add-ins (for chocolate chunk or banana nut bread): 1 cup dark chocolate chunks OR 1 cup coarsely chopped walnut pieces OR 1/2 to 1 cup of each
Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan with coconut oil.
In a large bowl, beat together the oil. monk fruit sweetener, eggs, vanilla, and apple cider vinegar. Add the mashed banana and stir until well combined.
In a separate bowl, combine the cassava flour, almond flour, arrowroot starch, collagen, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined. Fold in chocolate chips or walnuts if using.
Scrape the batter into prepared loaf pan. Bake for 45 to 60 minutes, or until top nicely browned and toothpick inserted into the middle comes out clean.
Cool in pan for 15 minutes, then remove to wire rack to finish cooling.
The banana bread can be stored in an airtight container at room temperature for 3 days, in the fridge for one week, or the freezer for up to 2 months.
Nut-Free and Cranberry Walnut Banana Bread Versions
1) Nut-free Grain-Free Banana Bread
Omit the almond flour and walnuts. Increase cassava flour to 1 1/2 cups.
2) Cranberry Walnut Banana Bread
Omit the chocolate chunks and add 1 cup dried cranberries plus 1 cup coarsely chopped walnuts. Sprinkle top with 1/4 cup frozen cranberries prior to baking if desired (I like to push a few into the batter too).
3) Nut-free Cranberry Banana Bread
Omit the almond flour and walnuts and increase cassava flour to 1 1/2 cups. Option to add 1 cup pumpkin seeds for crunch. Sprinkle top with 1/4 cup frozen cranberries prior to baking if desired (I like to push a few into the batter too).
This recipe was first published Feb 27, 2018. It was updated October, 2019.