Get the Recipe: Cassava Flour Banana Bread
This Cassava Flour Banana Bread is the best grain free banana bread! It has a crispy golden crust the most soft middle. The banana flavor is strong throughout. This banana bread is great for breakfast, a snack, or even dessert!
Ingredients
- 1 cup mashed banana
- 3 eggs
- 1/3 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 cup canned coconut milk
- 2 tbsp melted butter, or ghee or coconut oil
- 1 ½ cups cassava flour
- 1 tsp baking soda
- 1 tbsp cinnamon
Instructions
- 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.
Notes
- 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.
Calories: 225kcal, Carbohydrates: 36g, Protein: 3g, Fat: 8g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 202mg, Potassium: 184mg, Fiber: 2g, Sugar: 12g, Vitamin A: 198IU, Vitamin C: 4mg, Calcium: 63mg, Iron: 2mg