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:
|Cook Time||60 minutes|
- 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
- Preheat oven to 350 degrees.
- Grease a 9x5 inch loaf pan with coconut oil or butter.
- In a large bowl, combine cassava flour, baking soda and salt.
- In a separate bowl, cream together butter or ghee and brown sugar.
- Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Spread batter into loaf pan.
- Bake in preheated oven for about an hour, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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