I’m pretty sure banana bread is one of my all-time favorite things in this world. I’ve had a number of go-to healthy banana bread recipes over the years, but I just recently created my own by combining elements of a few of my favorites. This one is a gluten-free, sugar-free banana bread recipe that uses cassava flour and absolutely no added sweeteners!
When it comes to baking, I’m the type of person who sticks to a recipe and substitutions always throw me for a loop, but I recently got some cassava flour in the mail and I was curious about it. After some light research, I learned that because cassava flour is so starchy, it can replace whole wheat flour in a one to one ratio which meant no crazy calculations for flour substitution. It was a go!
Before you make this gluten-free, sugar-free banana bread recipe, just know that the consistency is chewier than most bread recipes not cake-like but more like a bread pudding. I don’t use any sweeteners, which is atypical for most banana bread recipes you see. I find that the banana makes it sweet enough. I challenge you to try it for yourself!
As far as a gluten-free, sugar-free banana bread recipe goes, this one was a huge success! It keeps for about five days in the refrigerator. I usually slice it and put it in a storage container. You can also freeze it or keep it at room temperature. Outside of the refrigerator or freezer it won’t last as long, but I guarantee this banana bread will be devoured in no time anyway!