How To Make Cassava Flour Banana Bread

Cassava flour is truly a game-changing alternative to wheat flour. It’s totally grain-free, yet bakes just like wheat flour in cakes, cookies and quick breads (like banana and zucchini bread). I use it as the only flour in my favorite banana bread, and I’ve recently started using it to make amazing fresh pasta. 

Cassava flour is milled from the dried root of the Yuca plant — the same root that brings us tapioca flour, but through a different process. It’s gluten-free, grain-free and nut-free, and out of all the gluten-free flours, it acts the most similar to wheat flour in baking, often able to replace it directly in recipes. It’s also great for replacing breadcrumbs in meatloaf or breading chicken or fish. 

We’re super excited that Bob’s Red Mill, one of our newest brand partners, offers cassava flour among its huge assortment of alternative baking ingredients!

Here's how to make my recipe for Cassava Flour Banana Bread.

Ingredients

* 3 bananas, mashed

* 3 large eggs, beaten (we love eggs from Pete and Gerry's Organic and Nellie's Free Range)

* ½ cup avocado or olive oil (we love oil from Primal Kitchen)

* 1 teaspoon vanilla extract

* ½ cup sugar

* ¼ cup brown sugar

* 1 cup Bob’s Red Mill cassava flour

* ½ teaspoon baking soda

* 1 ½ teaspoon baking powder

* ½ teaspoon salt

* 1 ½ teaspoon cinnamon

* ¼ teaspoon nutmeg

Directions

1. Preheat oven to 350. Grease an 8 or 9” loaf pan with oil and line with parchment paper. 

2. In a large bowl, whisk together wet ingredients, sugars and vanilla extract. In a separate bowl, combine the dry ingredients with a whisk or fork. Gently stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix. 

3. Pour batter into greased loaf pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.