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Bon Appetit Paleo Banana Bread


I love a good banana bread. There’s a definite kind I don’t like though. For me, banana bread needs to be smooth in texture, and mildly sweet from the banana, not tooth ache sweet. I like it the be slightly crusty on the sides but not crunchy. Soft in the middle but not doughy.

Maybe I’m just high maintenance when it comes to food. If you’ve ever eaten something that looked and smelled good only to bite into it a realize it was not what you were hoping for, then you get me. I’m tired of wasting my food allotment for the day on crap (sorry mom). I want to eat deliciousness and know it’s good for me too. I want to enjoy a slice or two of banana bread and know it was completely healthy for me and will leave me satisfied, not starving and looking for more.

banana bread2

Here’s where this recipe comes in. Do you remember me using cassava flour in my waffle recipe? I mentioned the health benefits of the flour and also why it is becoming so popular with the paleo crowd. I put cassava flour in this banana bread. It gives you that smooth texture, not overly nutty at all. It’s so good for you, you could totally grab a couple pieces for breakfast in the morning or pack some in your kids’ lunch.

Tip: This bread does not rise a lot, so keep that in mind.

Bon Appetit Paleo Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Category: Breakfast, Clean Eating, Desserts, Kid Friendly, Paleo, Real Food Recipes

Servings: 2 loaves of banana bread

Bon Appetit Paleo Banana Bread


  • 3 ripe bananas (starting to brown even is okay)
  • 1/2 cup softened butter
  • 2 large eggs
  • 1/2 cup honey
  • 2 1/2 cups cassava flour
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pure vanilla extract


  1. Preheat the oven to 350°. Spray 2 bread loaf pans with coconut cooking spray
  2. Peel the bananas and place them in a large bowl. Begin mashing them using a fork, potato masher, wooden spatula, etc.
  3. Once they are mashed and have few or no lumps, add in the butter, eggs, honey, and vanilla extract. Stir together.
  4. Now add in the cassava flour, salt and baking soda.
  5. Fold the wet into the dry ingredient until smooth. Be careful not to over mix.
  6. Pour half the batter into one pan and the other into the second bread pan.
  7. Bake at 350° for 1 hour.
  8. Allow to cool completely.
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