When you have beautifully ripe bananas, you make banana bread! This banana bread is gluten free, dairy free, and paleo friendly. It got the stamp of approval of both of my parents - which is hard to do!
I recently started using cassava flour more for gluten free baking and I am impressed with the results. Cassava flour comes from whole ground cassava root, and is different from tapioca flour, which is just the extracted pulp from cassava root. Although, I am a fan of baking with both flours for various reasons depending on the recipe. Cassava root is gluten free, grain free, and nut free. I find it is ideal for breads, pancakes, muffins, etc. It turns out best while using other grain free flours in the mix for proper binding; in this bread I also use almond and coconut flour. If you would like to get creative with this recipe, try adding 1/2 cup of dairy free chocolate chips or chopped walnuts!
Ingredients:
1/2 Cup Cassava Flour
1/2 Cup Almond Flour
1/4 Cup Coconut Flour
3 Ripe Bananas
3 Eggs
1/4 Cup Coconut Oil (melted)
2 tbsp. Monk Fruit Sweetener (or other desired sweetener)
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Vanilla Extract
1 tsp Baking Powder
Directions:
1.) Preheat oven to 350F. Grease a loaf pan with coconut oil.
2.) In a bowl, mash up the bananas until they appear "creamy."
3.) Add in the eggs, melted coconut oil, and vanilla extract. Mix well.
4.) Stir in the cassava flour, almond flour, coconut flour, monk fruit, cinnamon, nutmeg, and baking powder.
5.) Once the batter is thoroughly mixed, pour into the greased loaf pan.
6.) Bake for about 40 minutes, or until golden brown and a toothpick comes out dry.
7.) Let sit for 10 minutes, then slice and enjoy!
I personally love topping this bread with almond butter, cinnamon and cacao nibs! Enjoy :)
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