chocolate chip cassava flour banana bread on parchment paper with a bite taken out of it

Ultra Moist Paleo Banana Bread

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


The most moist, tender and soft vegan paleo banana bread that tastes like cake! Made with wholesome ingredients, perfect for breakfast and snacking. 




  1. Preheat oven to 350 F. Line or grease a 8×4 inch loaf pan.
  2. 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. 
  3. 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