Otto's Naturals Cassava Flour Banana Bread @ meritandfork.com {Paleo, Gluten-Free, Nut-Free}

Nut-Free Banana Bread {Paleo, Gluten-Free}

Let’s start by saying I love all things banana! Banana is my jam. My shiz. And this delicious, super moist (anyone else hate the word “moist”? *cringe*) banana bread is no exception. At one point, trying to make the “perfect” paleo banana bread had become the bane of my existence. I tested so many frickin’ banana bread recipe combinations, I couldn’t count them on my fingers and toes.

Otto's Naturals Cassava Flour Banana Bread @ meritandfork.com {Paleo, Gluten-Free, Nut-Free}

Alas, NEVERMORE! I can honestly say I’ll never use another banana bread recipe – paleo or not – because this one is THAT perfect. For reals. My goal is to always make things taste how I think they should and this quick-bread tastes exactly like the banana bread you remember eating as a kid. (For this reason, it’s a bit more on the sweet side – feel free to lessen the amount if desired.) I almost feel like I cheated & took the easy way out with this recipe by using the incredibly versatile Otto’s Naturals Cassava Flour. Cassava flour is pretty much exactly like working with white/wheat flour and subs 1:1 for it in most recipes. Shocking, yet, awesome – I know.

In my typical gluttonous-whale fashion, I like to slather like 9 tablespoons (hardly an exaggeration) of salted grass-fed butter on a warm slice of this banana bread. Any excuse to eat butter, right? I’m always on the lookout for a new paleo vehicle for butter… vehicle into my mouth, that is. Also, I prefer to BEDAZZLE my ‘nanner breads. Feel free to top yo’ loaf with chocolate chips, banana slices, or chopped walnuts/pecans before baking. Heck, plain is just as perfect, too! Do yo’ thang, honey! The world is your oyster loaf pan. :)

Otto's Naturals Cassava Flour Banana Bread @ meritandfork.com {Paleo, Gluten-Free, Nut-Free}

Otto's Naturals Cassava Flour Banana Bread @ meritandfork.com {Paleo, Gluten-Free, Nut-Free}

5.0 from 6 reviews
Nut-Free Banana Bread
 
Ingredients
  • 4 overripe bananas, mashed (My idea of "overripe" is an almost-black banana, ha)
  • 2 eggs
  • ½ cup ghee, melted (I use butter)
  • 1 cup coconut sugar (This is a standard dessert-like bread - feel free to use less)
  • 1 tbsp vanilla
  • 150 grams Otto's Naturals cassava flour (about 1 cup + 3 tbsp - I highly recommend using a kitchen scale for best results)
  • 1-1/2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp freshly grated nutmeg
  • ½ tsp sea salt
  • Pinch cloves and/or allspice
  • optional toppings/garnish: fresh banana slices, handful of chocolate chips OR chopped pecans/walnuts
Instructions
  1. Preheat your oven to 350 degrees fahrenheit & line a 4x8 inch loaf pan with lightly greased parchment paper.
  2. Mash bananas in a large mixing bowl. Whisk ghee/butter & coconut sugar together and pour into banana mixture.
  3. Add eggs & vanilla and whisk until combined.
  4. In separate bowl, whisk together all dry ingredients. Slowly whisk into wet ingredients.
  5. Pour & smooth batter into a lightly-greased-parchment lined loaf pan and garnish with [optional] desired toppings. (sliced bananas, chocolate chips, chopped nuts)
  6. Bake at 350 for 60 minutes or until toothpick inserted in middle comes out clean and middle of bread feels springy. (I start checking after 50 mins and bake for another 5-10 mins, depending on how my old, whacky, temperature-fluctuating oven is feeling that day.)
  7. **I use a 8-1/2 x 4-1/2 "medium" loaf pan. It produces a slightly smaller & taller loaf and I LOVE it!

 

Otto's Naturals Cassava Flour Banana Bread @ meritandfork.com {Paleo, Gluten-Free, Nut-Free}

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Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

24 Comments

  • freedom

    06.08.2017 at 08:34 Reply

    I want to make this but I can’t have dairy……. What can I use instead of butter thanks so much

  • Holly McAlister

    18.07.2017 at 12:39 Reply

    This bread is delicious! Great recipe!

  • Rachel Kesselem

    06.03.2017 at 08:36 Reply

    Is it possible to substitute coconut oil for the butter/ghee? I have to be dairy free :/

  • Jennyquack

    16.01.2017 at 11:45 Reply

    Excellent texture. I used just under 2/3 cup of maple sugar and chocolate chips. Great flavor! I bet 1/2 cup of sugar would be fine, will try that next time. Definitely a repeater! Thanks!

  • Jessica O'Shea

    04.09.2016 at 12:14 Reply

    Best paleo banana bread ever! I’m going to try it as pumpkin bread by subbing pumpkin for banana!

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    28.08.2016 at 10:13 Reply

    […] out our super simple Calamari recipe!). It’s so versatile and very easy to work with. Our favorite banana bread recipe is also made with this cassava flour. If you haven’t tried it yet, pick up a bag —> […]

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    21.08.2016 at 10:20 Reply

    […] life with three young boys is NEVER dull. We made Merit + Fork’s Banana Bread (our all-time favorite recipe!) to take when we visit family this weekend, and someone found it and […]

  • Teresa

    20.08.2016 at 09:15 Reply

    Do you know if a gelatin egg will work in this recipe? Looks amazing! Thank you.

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    11.04.2016 at 09:58 Reply

    […] Nut-free Banana Bread by Merit + Fork […]

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    21.03.2016 at 16:55 Reply

    […] at my friends house so I did not cook dinner, however I heavily adapted Merit and Fork’s Banana Bread recipe into cookies for a quick and easy breakfast for the next 5 […]

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    10.03.2016 at 04:53 Reply

    […] store for the ingredients so that you can make her latest creation ASAP! We are obsessed with her banana bread and chocolate chip cookies, and especially love her Salted-Chocolate Rosemary Tart and her […]

  • Jessica

    15.02.2016 at 13:05 Reply

    Excellent recipe! I threw everything into the food processor and then I used a magic loaf pan and with the extra I made mini-muffins. Taste was wonderful ( I used cinnamon and ginger) and the texture was amazing. Held together perfectly, toasted with butter was a group winner. Thanks so much!

  • Odile Meister

    05.01.2016 at 16:40 Reply

    I too would really like to know if any kind of egg substitute will work in this recipe. Thanks! I love your egg free chocolate chip cookies by the way!

  • bernice

    28.12.2015 at 22:24 Reply

    Can gelatin egg be substituted for eggs

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    15.12.2015 at 20:53 Reply

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  • Kim

    12.12.2015 at 23:54 Reply

    I have two questions- do you have an approximate weight on the amount of banana used? They vary so much in size… Also, if I were to make these into muffins, do I just decrease the cooking time or would you suggest changing the amounts of some of the ingredients?

  • Rachael K

    08.12.2015 at 22:57 Reply

    Denver gal here. Is this recipe high- altitude friendly?

    • Kendra

      02.02.2016 at 17:05 Reply

      I live in Fort Collins and made this, it turned out perfectly. Didn’t need any modifications at all.

  • Tess

    07.12.2015 at 22:08 Reply

    Yep, I’ve tried quite a few grain-free banana bread recipes and this is the best. Thank you!

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    03.12.2015 at 06:17 Reply

    […] in our weekly meal plans because we turn to her amazing delicious recipes all the time (with her banana bread and chocolate chip cookies being household […]

  • Therese Levine

    25.10.2015 at 19:16 Reply

    Well the bread smelled amazing. Unfortunately mine never cooked through. I used a 9×5 loaf pan since that is what I had on hand and finally gave up trying to get it to cook through after being in the oven for 1 hour and 40 minutes and the ends were still a goopy, pudding mess. Maybe I had too much banana, but I thought they were a normal size. I really think I may just give up on paleo desserts because no matter how hard I try I cannot make them. Give me any gluten filled non paleo dessert recipe and I’m a rockstar, but the paleo versions never turn out.

  • Kristina

    22.10.2015 at 19:25 Reply

    Seriously the best banana bread I’ve ever had. I’ve made this probably 5 times now and it’s gone before I can go back for seconds!

  • Sara

    15.10.2015 at 16:55 Reply

    Amazing! I made this into mini muffins and added some walnuts. 12 minutes at 350 was perfect.

  • Emily

    20.09.2015 at 15:36 Reply

    DUDE. Hands-down, best Paleo-ish quick bread I have ever made, and I’ve been dancing this Primal dance for five years now. I took a loaf studded with chocolate chunks to my Ding-Dong and Swiss Roll loving family and they had no idea I was feeding them grain- and dairy-free deliciousness. Just made another loaf, this time subbing a can of pumpkin for the four bananas and a couple TB of pumpkin pie spice for the listed spices, and added raisins (to make most of my kids leave it alone!) and it also turned out great. THANK YOU for the awesomesauce recipe!

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