Paleo Banana Bread (Nut Free)

Let’s talk banana bread. And cassava flour. I recently started experimenting with cassava flour to see how we liked it. And I was pleasantly surprised! Cassava flour is an excellent alternative for those who are eating grain-free but can’t do nuts.

So what is it? 

The cassava plant is a staple crop to millions of people around the world, including those in South America, Africa and Asia. The plant produces the cassava root (also known as yucca), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.

Cassava flour is high in starch, so just be aware of that if you are watching your insulin levels. Like I said, it’s a great alternative to nut flours, but I would suggest consuming in moderation because of the carbohydrate levels. 

This Paleo banana bread was a big hit at our house! I’m gonna confess: we may have slathered some serious butter on it, but boy, was it good! I hope you love it as much as we did!

Paleo Banana Bread Recipe:

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Paleo Banana Bread (Nut Free)

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Cook Time

60 minutes

Servings

MetricUS Imperial

Ingredients

• 2 cups cassava flour
• 1 teaspoon baking soda
• 1 tsp gluten-free baking powder See HERE for AIP alternative
• 1/4 teaspoon salt
• 1 tsp ground cinnamon
• 1/2 cup butter, softened or ghee (or coconut oil for AIP)
• 3/4 cup coconut sugar
• 3 eggs beaten
• 3 mashed overripe bananas

Cook Time 60 minutes Servings MetricUS Imperial Ingredients 2 cups cassava flour 1 teaspoon baking soda 1 tsp gluten-free baking powder See HERE for AIP alternative 1/4 teaspoon salt 1 tsp ground cinnamon 1/2 cup butter, softened or ghee (or coconut oil for AIP) 3/4 cup coconut sugar 3 eggs beaten 3 mashed overripe bananas

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9x5 inch loaf pan with coconut oil or butter.
3. In a large bowl, combine cassava flour, baking soda and salt.
4. In a separate bowl, cream together butter or ghee and brown sugar.
5. Stir in eggs and mashed bananas until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Spread batter into loaf pan.
8. Bake in preheated oven for about an hour, until a toothpick inserted into center of the loaf comes out clean.
9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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