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Cassava Flour Banana Bread

A soft and moist banana bread made with cassava flour, perfect for gluten-sensitive individuals and delicious for everyone!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Baking, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas (mashed) The riper the bananas, the sweeter your bread will be.
  • 1/2 cup coconut oil (melted) or butter Use melted for better mixing.
  • 1/2 cup honey or maple syrup
  • 3 pieces eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups cassava flour This flour gives the bread its unique texture.
  • 1 tsp baking soda
  • 1/4 tsp salt Balances the sweetness.
Optional Add-ins
  • 1/2 cup chopped nuts or chocolate chips Add for an extra flavor boost.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a mixing bowl, mash the ripe bananas until smooth. Add melted coconut oil or butter, honey or maple syrup, eggs, and vanilla extract. Stir until well combined.
  3. In a separate bowl, whisk together the cassava flour, baking soda, and salt.
  4. Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. If you’re feeling adventurous, fold in the optional nuts or chocolate chips.
  5. Pour the batter into the prepared loaf pan, smoothing the top if needed.
  6. Bake for 45-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

Wrap the cooled bread in foil or place it in an airtight container at room temperature for up to 3 days. Refrigerate for about a week or freeze for up to 3 months.