Moist, fluffy, chocolate chip Cassava Flour Banana Bread that is grain-free, dairy-free and refined sugar-free. This healthy banana bread recipe is quick and easy to prepare and results in the ultimate comforting loaf.

Loaf of grain-free banana bread cut into slices on a white backdrop with a gold napkin to the side.

Have you baked using cassava flour?

Back when I ate a paleo diet and followed a grain-free diet, I used cassava flour fairly regularly.

Now that I’m no longer grain-free, I often use oats instead of flour or gluten-free flour blends; however, I still enjoy experimenting with various grain-free flours like almond flour, coconut flour, and cassava flour.

In fact, my Cassava Flour Tortillas, Cassava Flour Mint Fudge Brownies, and my Deep Dish Paleo Chocolate Chip Cookie have been some of my favorite cassava flour recipes.

This simple grain-free nut-free banana bread recipe is a good option for those working on their gut health or have many food sensitivities or allergies.

Big thick slice of banana bread on a white plate with a gold fork and the rest of the loaf of banana bread in the background.

For those of you who are new to cassava flour, here are the main features.

What is Cassava Flour?:

Cassava flour comes from the cassava root, which is a very starchy root vegetable. The root is grated then dehydrated to make cassava flour.

Because cassava flour is high in resistant starch, it helps promote healthy digestion. Plus, it is paleo friendly and AIP. Cassava allergies are rather uncommon so this versatile ingredient is sacred for those who must follow a specific diet for health reasons.

A wonderful gluten-free replacement for wheat flour, cassava flour can be used as a 1:1 replacement in many applications.

The absorbency of cassava flour is fairly close to that of all-purpose flour and most gluten-free flour blends, which makes using it in just about any recipe fairly goof-proof.

For instance, I based this cassava flour banana bread recipe off of The Best Gluten-Free Banana Bread Recipe, which calls for gluten-free all-purpose flour.

When using cassava flour as a replacement for wheat flour or gluten-free flours, just be sure the batter or dough resembles that of the traditional version and it should turn out great. You can always add more flour or more liquid to get the consistency right if it seems off.

You can find cassava flour in the baking aisle of most grocery stores. While it used to be one of those uncommon ingredients you could only find at natural food stores or online, it is now commonly used in gluten-free baking.

The two brands of cassava flour I have tried and recommend are Bob’s Red Mill and Otto’s.

While both tapioca flour and cassava flour come from the cassava root, tapioca starch is processed much more finely such that it operates closer to a starch, like arrowroot starch or corn starch.

If you want to learn more about cassava, read this article by Healthline.

Cassava flour banana loaf in a loaf pan, fresh out of the oven.

Let’s discuss the ingredients needed to make this delicious grain-free banana bread recipe! They should look pretty familiar!

Ingredients for Cassava Flour Banana Bread:

Overripe Bananas: Use very ripe bananas with plenty of brown spots for the best results. Ripe mashed bananas bring tons of banana flavor, moist texture, and a great deal of natural sweetness.

Pure Maple Syrup: To give the bread just the right amount of sweetness, I use pure maple syrup. If you would rather not use any additional sweetener, replace the pure maple syrup with one additional ripe banana.

As an alternative, the maple syrup can be replaced with brown sugar, regular cane sugar, or coconut sugar.

Eggs: A couple large eggs are paramount in making this bread nice and fluffy. Bring them out of the refrigerator 10-15 minutes prior to baking to bring them to room temperature.

Avocado Oil: A little oil brings rich flavor and a moist crumb to the banana bread. While I try adding very little fat in my higher carb recipes, the bread needs the fat for the best texture and taste.

Pure Vanilla Extract: A little vanilla extract gives that warm flavor we all love so much in baked goods. If you don’t keep vanilla extract on hand, you can skip it.

Cassava Flour: The main ingredient here! Cassava flour is used to replace regular flour for a grain-free option. This is ideal for those who follow specific diets such as paleo or AIP.

Baking Powder, Baking Soda, Apple Cider Vinegar: The leavening agents here, we use both baking powder and baking soda. Because cassava is a little denser than regular flour, using more leavening agent than normal can help ensure baked goods end up with the right texture.

Cider vinegar reacts with the baking soda to create the needed chemical reaction. You can use anything acidic to replace it, like rice vinegar or lemon juice.

Salt & Cinnamon: A little sea salt enhances all of the flavors of the bread and cinnamon brings that yummy inviting warmth.

Chocolate Chips (Optional): Add your choice of chocolate chips to the banana bread for little pockets of amazing chocolate bliss! I use 60% dark chocolate chips, but semisweet chocolate chips, sugar-free chocolate chips and vegan chocolate chips all work.

Recipe Adaptations:

Melted coconut oil, full-fat coconut milk, or olive oil can be used as replacements for avocado oil.
Use a gelatin egg substitute to make AIP Banana Bread.
I haven’t tested the recipe using an egg replacer like flax egg, although I’m betting it would work. The one thing to beware of is the bread will turn out much denser than a regular banana bread when using egg substitutions.
If you have a sweet tooth, consider adding more sweetener for a banana bread the whole family can enjoy.
Add 1/2 cup to 2/3 cup of chopped walnuts or pecans for banana nut bread.

Now that we’re experts on the basic ingredients, let’s bake a loaf of banana bread!

How to Make Cassava Flour Banana Bread:

Preheat the oven to 350 degrees Fahrenheit and line an 8” x 5” loaf pan with parchment paper.

Mash the bananas in a large bowl until creamy. Add in the eggs, pure maple syrup, avocado oil and vanilla extract and mix until completely combined (wet ingredients).

Mashed banana, eggs, pure maple syrup and vanilla extract in a large mixing bowl, ready to be mixed

In a separate bowl, combine the dry ingredients (cassava flour, baking powder, baking soda, cinnamon and sea salt) and stir.

Cassava flour, cinnamon, salt, and baking powder in a bowl, ready to be stirred together.

Pour the dry ingredients into the mixing bowl with the wet ingredients and mix until well-combined.

dry ingredients in a large bowl with wet ingredients, ready to be mixed for banana bread batter.

Stir in the chocolate chips (if adding) until they are well-distributed throughout the batter.

Banana bread batter in a red mixing bowl with chocolate chips on top.

Cassava flour banana bread batter in a mixing bowl, ready to be baked.

Transfer the banana bread batter to the prepared loaf pan and spread it into an even layer. If desired, sprinkle the top of the dough with more chocolate chips.

Cassava flour banana bread batter in a loaf pan lined with parchment paper, ready to bake.

Cover the bread pan with foil and bake for 40 minutes on the center rack of the preheated oven (this will keep the top from getting too dark). Remove foil and bake for 10 to 25 more minutes, or until the banana bread is cooked through and the top is golden brown.

Loaf of banana bread in a bread pan, fresh out of the oven.

Banana bread is fully cooked when it reaches an internal temperature of 190 to 200 degrees Fahrenheit. To verify the temperature, insert an instant read thermometer into the thickest part of the bread and wait until the numbers stop moving.

Allow the bread to cool for 30 minutes before slicing and serving.

Serve banana bread with a generous smear of butter and a drizzle of honey or pure maple syrup. Nut butter such as almond butter or peanut butter is great on top of banana bread as well!

Store leftovers in an airtight container (or zip lock bag) in the refrigerator for up to 1 week. Freeze banana bread in a large zip lock bag for up to 3 months.