Ultra moist grain free banana bread made with cassava flour, almond flour, coconut flour and naturally sweetened with maple syrup and ripe bananas. This vegan, gluten free & paleo banana bread has the most tender soft crumb and is easy to make in 1-bowl.
It’s no secret I love banana bread… considering I have 5 other banana bread recipes on the blog. They’re all of course vegan but also made gluten free, oil free and refined sugar free which is already a pretty tall order. After sharing my #1 favourite fluffy healthy banana bread, I thought I’ve arrived at my destination. I’ve never considered trying to even attempt a paleo vegan banana bread that also covers the whole shabang listed above.
My friend Natalie and I were chatting about a fall recipe collaboration (coming soon!) and we were deciding on what flours to use. I was so intrigued by her vanilla cupcakes, I couldn’t get over how beautiful the texture was! I’ve only worked with cassava flour once with my cauliflower gnocchi recipe but have never baked with it so I wanted to test it out before we decided on our blend of flours. The obvious choice for testing a flour for me is always banana bread. It’s familiar and I know how the batter should look.
Version 1.0: I used a blend of cassava flour and almond flour honestly? It came out pretty damn delicious. The only thing was I felt it was almost overly moist (which I personally love). But, I knew I could improve it. The advice from Natalie was to add a bit of coconut flour to achieve a more defined crumb. It made sense since coconut flour is more corse and dry.
Version 2.0: The second time around I was pleased with the texture but added a bit too much coconut flour and found that after a day it went a little dry.
Version 3.0: It was perfect. I reduced the coconut flour, increased the amount of almond butter just a bit and the texture was beyond my expectations. Welcome, to yet another delicious banana bread recipe that is absolute deliciousness and perfect for baking season.
How to Make the Best Paleo Banana Bread
While I do recommend sticking to these exact ingredients, I’ve provided potential subs that may work based on feedback from you guys over on instagram.
- Bananas: You know the drill, extra ripe bananas are ideal.
- Cashew or Almond Butter: Adds moisture, healthy fats and keeps this recipe oil free and butter free. Use any nut/seed butter of your choice.
- Maple Syrup: Adds a touch more sweetness and also adds moisture.
- Nondairy Milk
- Cassava flour: The base flour that lends to it’s soft, bouncy texture. I’ve had a couple people mention that sweet rice flour + rice flour is a decent substitute for cassava, since it’s a sticky-er flour.
- Almond Flour: Helps with the moist and tenderness of the crumb. Any nut/seed flour can be used.
- Coconut Flour: Makes for a more defined crumb so that it isn’t mushy. When testing without coconut flour, it looks and feels overly moist and gummy.
- Baking basics: vanilla extract, apple cider vinegar, baking powder, baking soda & some salt.
Once you have a solid tried and true recipe, baking up banana bread with alternative flours is just as, if not easier than making classic banana bread with basic ingredients. Because we’re not dealing with gluten, no need to worry about over mixing the batter either!
- Mix the wet ingredients in a large bowl: blended up or mashed bananas, cashew/almond butter, maple syrup, non dairy milk, vanilla & apple cider vinegar. Then mix in the dry ingredients: cassava flour, almond flour, coconut flour, baking powder, baking soda & salt. Fold in the chocolate chunks, if using.
- Transfer the batter to a prepared 8×4 inch loaf pan. Top with a few more chocolate chunks (if desired) and bake for about 50-55 minutes or until toothpick comes out clean when inserting in the middle of the loaf.
- Cool completely, for 1 hour. Slice, serve and DEVOUR!
Takeaways & Storage Tips
- Use a scale: As always, I recommend weighing out the ingredients with a scale. I rarely ever use measuring cups. I place a bowl on top of the scale and tare it as I add each ingredient.
- Let it cool: This is the most difficult part but it’s super important to let it cool or else you’ll be cutting into… banana bread fudge.
- Pan size: I used a 8×4 inch loaf pan but you can also use a 9×5 inch pan. Reduce baking time by about 5 minutes and note that the loaf will be slightly shorter (but still delicious!).
- Make it your own: Instead of chocolate chips, you could add nuts, seeds or a mix of whatever you like! Keep it plain for a simple classic banana bread.
How to Store
Tightly wrap the loaf and keep at room temperature for up to 3 days. You can keep it in the fridge but it might dry out a bit. If it does, wrap with a damp paper towel and microwave for 10 seconds.
How to Freeze
I prefer to freeze baked goods as it locks in the moisture and doesn’t affect the texture after thawing. Once cooled, slice, wrap individual slices (for easy grab n’ go) and then place in a freezer safe bag for 2-3 months. Thaw at room temperature or microwave for 30 seconds with a damp paper towel wrapped around it. You can also freeze the entire loaf and let it thaw at room temperature when ready to eat.
More Banana Bread Recipes:
- Banana Bread Donuts (v / gf / of)
- Banana Bread Mug Cake (v / gf / of)
- Oat Flour Banana Bread (v / gf / of)
- Easy Vegan + Gluten Free Banana Bread (v / gf / of)
- Best Healthy Banana Bread (EXTRA fluffy (v / gf / of))
If you recreate this Ultra Moist Paleo Banana Bread recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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The most moist, tender and soft vegan paleo banana bread that tastes like cake! Made with wholesome ingredients, perfect for breakfast and snacking.
- 2 small or 1 extra large very ripe banana (130-150g)
- 1/2 cup drippy almond or cashew butter (125g)
- 1/4 cup maple syrup (80g)
- 1/4 cup non dairy milk (60g)
- 2 tsp vanilla extract (10g)
- 1 tbsp apple cider vinegar (15g)
- 1/2 cup cassava flour (70g)
- 1/4 cup almond flour (28g)
- 2 tbsp coconut flour (14g)
- 2 tsp baking powder (10g)
- 1 tsp baking soda (5g)
- 1/4 tsp salt
- 1 2.65 oz dark chocolate bar, roughly chopped (75g)
- Preheat oven to 350 F. Line or grease a 8×4 inch loaf pan.
- Into a large bowl, mash banana until smooth. If you prefer a banana bread with a smoother crumb, blend the banana and then add to the bowl. Add almond butter, maple syrup, non dairy milk, vanilla extract, apple cider vinegar and whisk until well combined. Add in the cassava flour, almond flour, coconut flour, baking powder, baking soda and salt and whisk until just combined. Use a spatula and fold in chocolate chunks.
- Transfer to prepared loaf pan and bake for 45-50 minutes or until toothpick inserted in the middle of the loaf comes out clean (few cooked crumbs are okay). Allow the loaf to cook in the pan for 3 minutes and then transfer to a wire rack. Cool for 1 hour, slice & enjoy!
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 serving
- Calories: 258
- Sugar: 13g
- Sodium: 199mg
- Fat: 14.4h
- Saturated Fat: 4.g
- Unsaturated Fat: 9.2g
- Trans Fat: 0
- Carbohydrates: 29g
- Fiber: 3.9g
- Protein: 5.5g
- Cholesterol: 0
Keywords: paleo banana bread, cassava flour banana bread, vegan banana bread
SAVE IT FOR LATER! ↓
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