Cassava Flour Banana Bread | Eating to Live



  • 1 1/2 cups Cassava Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ Cup Swerve (sugar substitute)



  1. Preheat oven to 350ºF and line 9×5 loaf pan (or 3- 5.75” X 3”to make mini loafs) with parchment paper, set aside.
  2. In a medium bowl combine dry ingredients; set aside.
  3. In a large bowl add mashed banana and whisk in oil and milk until combined. Add in eggs and vanilla, whisking until smooth.
  4. Carefully add dry ingredients to bowl of wet ingredients.  Feel free to add about 1/2 cup of your favorite nuts just before mixing if you’d like.
  5. Mix with electric mixer for 1 min.
  6. Transfer batter to prepared loaf pan (or pans) and bake for 25-35 minutes (small bread pans), until inserted toothpick in center comes out clean. Check at 25 minutes, cover top with foil if browning too much. Check in 5 minute increments until bread is done.  For large bread pan bake 40-50 min.
  7. Allow bread to cool in loaf pan about 10 minutes before removing and slicing.

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