You’d never know this cassava flour banana bread does not contain grains, gluten or dairy. It is super tasty and satisfying, and is made with super clean and healthy ingredients.
Below I also provide recipe ingredient substitutions and variations to make this banana bread recipe paleo, AIP, vegan, lower calorie/fat, and lower sugar/carb.
Recipe substitutions or variations
Ripe banana substitutions: Instead of using super ripe bananas that have started brown, you can also use ripe bananas that have not started browning, or even bananas that are still slightly green. If they are super green though, I wouldn’t recommend it because they will be more starchy and less sweet. Frozen bananas also work great, as well as bagged and sliced frozen bananas (use the equivalent of about four bananas).
Coconut oil substitutions: Instead of using coconut oil, you can use any other type of cooking oil or fat such as butter (vegan or otherwise), canola oil, vegetable oil etc.
Brown sugar substitutions: Instead of using brown sugar, you can also use coconut palm sugar which is the most similar in taste and consistency to brown sugar. Alternatively, you could also use white granulated sugar. I wouldn’t suggest using liquid sugars such as maple syrup or honey because it will change the ratio of wet to dry ingredients and the recipe may not turn out.
Egg substitutions: Instead of using eggs, you could swap it out for a vegan egg substitute such as chia or flax. For a non-vegan egg substitute, you could use a gelatin egg substitute.
Cassava flour substitutions: Instead of using cassava flour with this grain free banana bread, you could swap it out for a gluten-free flour mixture. If you do this, I suggest upping the amount of flour to about 1 1/4 cup or 1 1/2 cup since gluten-free flour blends generally absorb less liquids than cassava flour. Start at 1 1/4 cup and go up slowly until you’ve reached the desired consistency – very similar to muffin batter.
Make this recipe lower calorie/fat: Reduce the amount of coconut oil to ¼ cup and add ¼ cup of dairy free milk. To go even lower, reduce the amount of coconut oil to ⅛ of the cup and add ¼ cup +⅛ of a cup of dairy free milk. To further reduce the calories, consider swapping out the brown sugar for a zero calorie sweetener such as Swerve.
Make this recipe lower sugar/carb: Instead of using regular brown sugar sugar, swap it out for a low carb granulated sugar such as Swerve.
Make this recipe paleo: Swap out the brown sugar for coconut palm sugar. All other ingredients in this recipe are paleo approved.
Make this recipe AIP: Swap out the brown sugar for coconut palm sugar. Swap out the eggs for gelatin egg substitutes.
Pro tips for this gluten free dairy free banana bread recipe
Grease your baking pan adequately: This could be the difference between your paleo banana bread sliding out clean and easy, and it falling apart as you try and pry it out. Make sure you let the banana bread cool down completely before removing it from the baking pan as well. This will also help prevent it falling apart.
Use super ripe brown bananas: Even though you can use bananas that are super ripe, you will get the best results and flavour using bananas that are overripe and browning. It makes them easier to break down in your food processor or mixer, and gives it a really nice flavour and colour.
Make sure your coconut oil is completely melted: Because coconut oil is high in saturated fats and is solid at room temperature, it can be hard to break down and mix thoroughly into your banana bread batter if it’s not melted.
Use room temperature eggs: You’ll want your eggs to be room temperature so that they don’t harden up your melted coconut oil when you are adding all the wet ingredients. Because coconut oil is a saturated fat, it will harden up when it’s cold and it could create lumps in your batter. You want it to be distributed and mixed in thoroughly.
Frequently asked questions
How long does this paleo banana bread last in the fridge?
This grain free banana bread will last up to seven days or so in the fridge. It freezes really well though, so it can last multiple months in the freezer. I suggest slicing it up before freezing and storing it in serving size containers.
Use an Instant Pot Air Fryer Oven for this recipe
The first time I made this recipe, our oven broke so I had to resort to using our Instant Pot Air Fryer Oven. Turns out, it also works great! If by chance you also have one and want to try it, follow the recipe exactly the same but instead of using your regular oven, use the bake setting at 300 Fahrenheit for roughly 40 minutes.
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You might also like:
If you like this recipe, you might also like my other cassava flour recipes:
- Healthier fried chicken
- Raspberry cassava flour muffins
- Cassava flour chocolate cupcakes
- Cassava flour brownies
- Cassava flour chocolate chip cookies
- Paleo lemon poppy seed muffins
Cassava flour banana bread
- KitchenAid Stand mixer
- Measuring cups and spoons
- 5 x 9 bread pan
- Oven (or Instant Pot Air Fryer Oven)
- 4 overripe bananas
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar (or coconut palm sugar)
- 2 eggs
- 1 cup cassava
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Preheat your oven to 325 Fahrenheit.
- In your stand mixer, mix all dry ingredients together. Go slow because cassava flour is very light and will poof up and get everywhere!
- Then once you've got all your dry ingredients mixed together, add all wet ingredients and beat until thoroughly mixed together and no lumps remain. Pro tip: Make sure your coconut oil is completely melted and use room temperature eggs. This will prevent your coconut oil hardening from getting cold when it touches the eggs.
- Grease your 5 x 9 bread pan adequately with melted coconut oil. Don’t be shy! This will be the difference between your banana bread sliding out easily and it falling apart and getting stuck in the pan.
- Pour your banana bread batter into your greased bread pan using a spatula, and then smooth the batter down to make it evenly distributed.
- Bake at 325 Fahrenheit for 45 to 55 minutes, or until a toothpick comes out clean. All ovens are different so start checking around the 40 minute mark.
- Let your banana bread cool down before attempting to remove it from the pan.
- Slice into 12 servings and enjoy! Keeps in the fridge for up to one week, or freezes for multiple months.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.