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Diana's Banana Bread

Updated: Jul 3, 2023

Dr. Diana's Banana Bread

It features cassava flour which is a vegetable (!) - ground yuca root - as well as good fats from coconut oil and pecans or walnuts.

It is good any time of the day and freezes very well.

If you try using regular flour please comment and let me know how it goes!

I have also made this as mini muffins when I didn't want to wait an hour for the bread :).

Have fun baking and bon appetit!

1 cup cassava flour (prefer Otto's brand as less grainy)

1/2 cup almond flour (superfine or regular, depending on desired texture)

3 medium bananas

3 large eggs

1/3 cup Swerve

1/2 cup coconut or almond milk

2 tablespoons coconut oil melted and cooled

1 teaspoon baking soda

pinch of salt

2 teaspoons vanilla extract

2 teaspoons cinnamon

1/4 cup chopped pecans or walnuts

  1. Preheat oven to 350F.

  2. Mash bananas.

  3. Combine bananas, eggs, milk, coconut oil, Swerve, and vanilla extract.

  4. Combine cassava flour, almond flour, baking soda, salt and cinnamon.

  5. Add dry ingredients to wet ingredients.

  6. Pour into a loaf pan lined with parchment paper.

  7. Pour pecan or walnut pieces on top and cut through with knife.

  8. Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted into the center comes out clean. The outside will look quite brown.

  9. Cool in pan x5 minutes then remove by lifting parchment paper lining.

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