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Yes, it’s another banana bread recipe.  But honestly, can you ever have too many banana bread options?!?  And this one is an absolute winner.  Not only does it taste AMAZING, but it also happens to be packed with fibre, healthy fats & protein.

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 or avocado oil, plus additional for preparing pan

  • 2 pasture-raised eggs

  • 1/4 cup coconut sugar or Lakanto monkfruit golden

  • 2 tsp pure vanilla extract

  • 1 1/2 tsp apple cider vinegar

  • 4 ripe bananas, mashed

  • 1 cup Otto’s Naturals cassava flour

  • 1/2 cup coconut flour

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

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp sea salt

  • 1 cup dark chocolate chunks (such as Enjoy Life)

  • 1/4 cup natural chunky peanut butter, sunflower seed butter, or nut butter of choice (optional)


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

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

  3. In a separate bowl, mix together cassava flour, coconut flour, hemp seeds or protein powder, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined. Swirl-in chocolate chunks and peanut or sunflower seed butter until evenly distributed.

  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.