Lately I’ve been experimenting with different flours, such as tigernut, cassava and soon I’ll give plantain a try. But this delicious Cassava Flour Chocolate Chip Banana Bread turned out way better than I thought! #cassavaflourforthewin
This experimentation is due to the fact that I’ve been trying to avoid almond flour – which is my fav! On an AIP protocol, nut and seeds are not allowed, hence the swap to new flours.
I love baking with almond flour, but almonds also came back high on my IgG Food intolerance test and so I’ve decided to cut them out, and since I’ll be going AIP in a few short weeks, it makes all the sense to begin this process now.
A huge challenge with the AIP protocol is eliminating eggs. Not eating eggs for breakfast isn’t a big deal for me, but not being able to bake with them!? UGH! Huge challenge. And because I would normally swap eggs for a flax egg, this is not do-able on AIP.
So, because I’m not on the AIP plan fully as of yet, I’ve kept eggs in this recipe. I tried baking with a ‘gelatin’ egg the other day and well… it did NOT turn out as expected. Not every recipe I make is a hit. There are epic fails around here!
I love cassava flour for a number of reasons, including:
- it is free from inflammatory proteins
- it is a good source of resistant starch, which feeds the good bacteria in your gut
- it’s totally grain- and gluten-free
- it contains minerals like calcium, manganese, and iron
- it’s a great source of fiber
What I especially love about it is that you can can use a 1:1 measure with most traditional white flour recipes. That’s a HUGE win as swapping flours in recipes isn’t always an easy thing to do.
This banana bread was a little denser but-oh-so-delicious. I’m officially a fan of baking with cassava flour and can’t wait to create more recipes with it.
Oh! and if you want to take this recipe up a whole other level, use it to make french toast. Like for REALS! Dip the slices in some whisked egg and add to your pan coated with coconut oil and watch the magic happen. If you’ve never had Banana bread french toast before you are missing out!
It’s seriously epic and if you’ve got kiddos in the house, they will literally start to worship you. You’ll become the breakfast goddess – no joke!
Ok, onto the goods! Enjoy 🙂
- 3 overripe medium bananas
- 3 large eggs
- 1/2 cup coconut milk (I used the carton)
- 2 tbsp coconut oil melted and cooled
- 2 tsp pure vanilla extract
- 1 1/2 cups Cassava Flour
- 1 tsp baking soda
- pinch sea salt
- 2 tsp ground cinnamon
- 1/2 -1/3 cup mini chocolate chips
- Preheat oven to 350F and prepare a standard loaf pan (8.5x4.5 or 9x5) by coating with coconut oil.
- In a food processor, blend together bananas and eggs.
- Add in coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.
- Add in cassava flour, baking soda, salt, and cinnamon. Blend until well incorporated and smooth.
- Add in chocolate chips, gently pulse until mixed into batter then pour into prepared loaf pan. Batter will be slightly thick. Smooth out the top, and bake in the oven for 1 hour to 1 hour and 15 minutes, or until a toothpick comes out mainly clean (crumbs are okay.) Alternatively, I also baked this at 375F for 50-55 mins. Totally your call.
- Remove from oven and let sit for 10-15 minutes. Using a sharp knife, gently cut around edges of the bread to remove from the pan.
- Transfer to a wire rack to cool completely, then slice and serve!
- *Feel free to add in chopped nuts or seeds or even dried fruit.
