This banana bread recipe took my 3 tries to perfect, but by golly, it was worth it.
It is perfectly moist, while also being fluffy, and dense, but not too dense, delicious, and healthy.
You wouldn’t know from the taste of it that this recipe is gluten-free, dairy-free, refined sugar free, grain-free, egg-free, vegan. And loaded with nutrient-dense superfoods like walnuts, chia seeds, and coconut oil.
Because this recipe contains coconut oil, I made sure to bake at a temperature lower than 350F, which is the smoke point for unrefined coconut oil. When cooked above this temperature, it can produce carcinogens. (Every oil has a smoke point! Be sure to be aware of this while cooking)
The Star of this recipe is Otto’s Cassava Flour. It is paleo-certified, gluten-free, grain-free, and nut-free. It subs perfectly 1-1 for regular flour, but without the common allergens and unwanted side effects. It is also a whole food! Cassava is a delicious root vegetable also known as yuca.
- 2 cups + 2 TBSP Otto’s Cassava Flour
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp pink Himalayan salt or sea salt
- 3 medium sized bananas, mashed
- 2 chia eggs (mix 2 TBSP chia seeds with 6 TBSP water, let sit for a few minutes until it turns into a gel-like consistency)
- 1/2 cup coconut oil, melted
- 1/2 cup walnut butter (can sub any nut butter, or use whole walnuts)
- 1 cup walnut milk, or any nondairy milk (to make walnut milk, blend 1 cup water with 1 spoonful walnut butter)
- 1 tsp vanilla extract
- Combine wet and dry ingredients in separate bowls.
- Dry: cassava flour, coconut sugar, baking soda, and pink salt
- Wet: bananas, chia eggs, coconut oil, walnut butter, nondairy milk, and vanilla extract.
- Combine wet and dry ingredients
- Pour into a parchment paper lined bread pan
- Bake at 325F for 1 hour
- Let Cool and enjoy!