Gluten-Free Banana Bread Made with Cassava Flour

Cassava flour banana bread is a gluten-free and grain-free loaf made by combining mashed ripe bananas with cassava flour as the base, producing a soft, tender crumb without grittiness or density. Because cassava flour is not a 1:1 swap for wheat flour, the ratio of wet to dry ingredients matters significantly. This recipe uses a verified combination so the loaf actually works, every single time.

Why Cassava Flour Works for Gluten-Free Banana Bread

What Makes Cassava Flour a Reliable Grain-Free Base

Cassava flour is milled from the whole cassava root, giving it a mild flavor and a fine, soft texture that behaves more like wheat flour than most grain-free alternatives. It produces a loaf that holds together cleanly, slices without crumbling, and delivers that classic tender bite you want from a good banana bread. No grit. No strange aftertaste. Just a solid, satisfying loaf.

This makes it the go-to choice for gluten-free baking when you want results that feel familiar. It is also naturally grain-free and paleo-friendly, which are factual dietary attributes of the flour itself.

How Moisture Absorption Affects Texture and Why the Ratio Matters

Cassava flour absorbs moisture differently than all-purpose wheat flour. Too little liquid and the loaf turns dry and crumbly. Too much and it goes gummy. Ripe bananas provide the bulk of the moisture here, which is why three large, deeply speckled bananas are non-negotiable. The apple cider vinegar activates the baking soda for lift, and the oil keeps the interior moist and tender. Get the ratio right and the texture practically takes care of itself.

Full Ingredient List with Verified Quantities

Wet Ingredients: Bananas, Eggs, Maple Syrup, Oil, Vanilla, and Apple Cider Vinegar

Ingredient	Quantity	Notes
Ripe bananas, mashed	3 large	Deeply speckled for best sweetness
Eggs	2 large	Room temperature preferred
Maple syrup	1/4 cup	Pure maple syrup
Neutral oil	1/3 cup	Avocado or light olive oil work well
Vanilla extract	2 tsp	Pure vanilla
Apple cider vinegar or lemon juice	2 tsp	Activates baking soda

Dry Ingredients: Jans Cassava Flour, Baking Powder, Baking Soda, Salt, Cinnamon, and Optional Chocolate Chips

Ingredient	Quantity	Notes
Cassava Flour by Jans	2 cups	Gluten-free, non-GMO, vegan friendly
Baking powder	2 tsp	Aluminum-free preferred
Baking soda	1/2 tsp	Works with the vinegar for rise
Salt	1/2 tsp	Fine sea salt
Cinnamon	1 tbsp	Warm and fragrant
Chocolate chips	1/2 cup	Optional but highly recommended

Jans All Natural Cassava Flour is a versatile, premium all-purpose flour substitute made from the root of the cassava plant, available on Amazon, Faire, and TikTok Shop.

Step-by-Step Instructions for the Perfect Loaf

Mashing the Bananas and Mixing the Wet Ingredients

Preheat your oven to 350 degrees F. Line a standard loaf pan with parchment paper. Peel your bananas and mash them thoroughly in a large mixing bowl until almost smooth, a few small lumps are fine and welcome. Whisk in the eggs, maple syrup, oil, vanilla extract, and apple cider vinegar until everything is evenly combined. The mixture should look creamy, golden, and smell incredible already.

Then Combining the Dry Ingredients Separately

In a separate bowl, whisk together the cassava flour, baking powder, baking soda, salt, and cinnamon. Mixing the dry ingredients separately ensures even distribution before anything gets folded together.

Folding, Pouring, Baking Covered at 350F, Then Uncovered Until Golden, and Cooling Before Slicing

Add the dry ingredients into the wet bowl and fold gently until a thick, cohesive batter forms. Fold in the chocolate chips if using. Pour the batter into your prepared loaf pan and smooth the top.

Cover loosely with aluminum foil and bake at 350 degrees F for 40 minutes. This steams the interior and sets the crumb without burning the top. Remove the foil and continue baking for 10 to 25 minutes more, until the top is golden and a toothpick inserted in the center comes out clean.

Cool the loaf in the pan for at least 20 minutes before slicing. Patience here is part of the recipe. Slicing too early breaks the structure. Let it settle, then cut into thick, fragrant slices.

About Jans Food USA

Jans Food USA supplies retailers, grocery buyers, and foodservice operators across the country as an asian food distributor connecting quality Asian food products to wholesale buyers at scale. Buyers sourcing bulk asian foods, working with wholesale distributors, or seeking a reliable food wholesaler can reach out directly through the wholesale inquiry page. Jans Food USA works with snack and beverage distributors, wholesale asian food distributors, and buyers looking for an established asian food company with a diverse product catalog.

Jans Enterprises Corp is a USPAACC-certified Asian-owned business operating as an Indonesian food distributor USA serving the American market with products rooted in Southeast Asian culinary tradition.

Frequently Asked Questions

Can I substitute cassava flour 1 to 1 for all-purpose flour in banana bread?

Not exactly. Cassava flour absorbs moisture differently than wheat flour, so the ratios need to be adjusted. This recipe uses a verified ratio of 2 cups of cassava flour balanced against three large mashed bananas, oil, eggs, and apple cider vinegar to get the texture right. Using cassava flour as a straight swap without adjusting the wet ingredients typically results in a dry or dense loaf.

Why did my cassava flour banana bread turn out gummy or dense?

Gummy or dense results usually come from too much moisture, underbaking, or slicing before the loaf has fully cooled. Make sure your bananas are large and very ripe but not watery. Bake covered for the full 40 minutes, then uncover and continue until the top is golden and a toothpick comes out clean. Always cool for at least 20 minutes before slicing so the crumb can set properly.

Is this cassava flour banana bread paleo and gluten-free?

Yes. This recipe is both paleo banana bread and gluten free banana bread as factual dietary attributes. Cassava flour is naturally grain-free and gluten-free. Combined with eggs, ripe bananas, maple syrup, and oil, all the ingredients in this recipe are compatible with a paleo approach. No grains, no gluten, and no refined flour are used.

How ripe do bananas need to be for the best result with cassava flour?

Very ripe. Look for bananas that are deeply speckled with brown spots or almost fully brown. At this stage they are softer, sweeter, and release more natural moisture, which is essential for keeping a cassava flour recipe tender. Underripe bananas will produce a drier, less flavorful loaf and may affect how the batter comes together.

Does Jans Food USA offer Jans Cassava Flour in bulk or wholesale quantities for retailers and distributors?

Yes. Jans Food USA works with retailers, grocery buyers, and operators as an established indonesia food distributor and asian food distributor serving the US market. Wholesale inquiries for bulk asian foods including Jans All Natural Cassava Flour can be submitted through the wholesale inquiry page at jansfood.com/wholesale-inquiry. Jans Food USA partners with wholesale asian food distributors and snack and beverage distributors looking for a reliable asian food company with a broad product range.