Cassava Flour Banana Bread (Low FODMAP)
This Cassava Flour Banana Bread has a crunchy golden crust and the most soft and fluffy inside. It has strong banana flavor throughout and is just sweet enough. This one bowl banana bread is great for breakfast, brunch, a snack or dessert!
Why You’ll Love This Recipe
This grain free banana bread is going to blow your mind! Here is why:
- This Cassava Flour Banana Bread has the perfect texture.
- It requires only one mixing bowl.
- This recipe is made with healthy ingredients but tastes just as delicious as classic banana bread.
- This bread is made without almond flour and without coconut flour. It is nut free.
- Add walnuts or chocolate chips for a different spin on this gluten free bread! Adding walnuts will make this bread no longer nut free.
- Serve alongside Cassava Flour Pancakes and Cassava Flour Waffles for a huge breakfast spread!
- Check out my Cassava Flour Guide for more info!
- This recipe is Paleo, Grain Free, Gluten Free, Nut Free, easily made Dairy Free, and lower in sugar.
What is Low FODMAP?
Low FODMAP is a diet designed to limit certain foods to achieve better digestion and gut health. This way of eating specifically helps those with IBS. FODMAP stands for fermentable oligo-saccharides, di-saccharides, mono-saccharides and polyols.
This Low FODMAP banana bread contain ingredients that are naturally low FODMAP. Substitute coconut oil for butter in this recipe to keep it dairy free. This is a great low FODMAP breakfast! Please consult your doctor or a registered dietitian for more information about this diet.
First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
In a stand mixer or large bowl, add mashed banana, eggs, coconut sugar and maple syrup. Mix until combined.
Next, add remaining ingredients. Mix until combined.
Pour batter into lined bread pan.
Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
Finally, remove from oven and cool completely before slicing and serving.
- Use ripe bananas to achieve a more naturally sweet bread.
- Shake canned coconut milk before using. If the coconut milk is hardened on top (with a watery substance below), stir with a spoon before measuring.
- Use a piece of parchment paper that hands over the edge of the pan. This allows you to get the bread out of the pan easily. See photo above for reference.
- Check banana bread after 40 minutes. Mine took about 48 minutes, but every oven is different.
- Once a toothpick inserted into the bread comes out clean, remove from oven.
- Resist the urge to cut into the banana bread right away. Once completely cooled, slice and serve.
Frequently Asked Questions
Yes, cassava flour is Paleo. In addition, cassava flour is gluten free, grain free, and dairy free.
I have not tested this specific recipe with another flour. Cassava flour is very different from other grain free and Paleo flours. Check out my Paleo Chocolate Chip Banana Bread for a traditional banana bread.
Unfortunately, flax eggs or gelatin eggs will not give this banana bread the same consistency. For that reason, I do not suggest making this without eggs.
Cassava flour is low FODMAP in a serving size of 15 grams or less. This is a little less than 2 tablespoons. This bread has a total of 24 tablespoons of cassava flour. To stay low FODMAP, slice into about 12 pieces.
Cassava flour is a starchy flour, and therefore it is not Keto friendly.
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Get the Recipe: Cassava Flour Banana Bread
- First, preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
- In a large mixing bowl or KitchenAid, add mashed banana, eggs, coconut sugar and maple syrup. Mix for 1 minute or until combined.
- Then, add remaining ingredients. Mix until combined.
- Pour batter into lined loaf pan.
- Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven.
- Once completely cooled, slice and serve.
- The more ripe the banana, the more sweet the bread will be.
- Coconut oil or ghee can be used in place of the butter.
- Use canned coconut milk, not coconut cream. Shake can before using.
- Bake until toothpick inserted comes out clean. Do not over bake. Mine took about 48 minutes.
- Wait until cooled before slicing into.
- Store leftovers in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 5 days.
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