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Aunt Debbie’s Paleo Banana Bread

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aunt-debbies-paleo-banana-bread cassava flour ghee coconut milk recipe IBS foods Chronic Fatigue Syndrome diet

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My Aunt Debbie’s banana bread is the best ever. It’s the bread that filled my childhood snack times and the only banana bread I’ve ever truly enjoyed. I managed to recreate a paleo version of that bread, using cassava flour. While tapioca flour is a starch extracted from cassava root, it’s not to be confused with cassava flour which is made using the whole cassava root. Some suggest it can replace wheat flour 1:1 in traditional recipes. In any case, I’m off to enjoy another slice of my childhood favorite…

Further Food Commentary:

I love the use of Cassava flour in this recipe as it is unusual but a wonderful gluten free substitute for those out there who can not tolerate gluten. Cassava is very high in fiber, contains some protein and is low in fat. This recipe is full of fiber, low in sugar and uses ghee which is clarified butter that even most lactose intolerant individuals can tolerate. What a delicious recipe full of many rich yet nutritious ingredients!

By Amy Shapiro, MS, RD, CDN
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Aunt Debbie’s Paleo Banana Bread

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:40 mins
  • Servings: 12

Ingredients

2 eggs
1/2 cup ghee
0-4 tablespoons granulated sugar of choice*
3 ripe bananas
3 tablespoons coconut milk
1 tablespoons apple cider vinegar
2 cups cassava flour
1 heaping teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon vanilla extract

 

*you can use as much or as little sugar as you would like. 

Instructions

  1. Cream together the eggs, ghee and sugar.
  2. Add the bananas and mix until smooth.
  3. Continue adding remaining ingredients one by one until well mixed.
  4. Pour into a well-greased or parchment paper-lined loaf pan and bake for 40-50 minutes at 350° F.
  5. Allow to cool completely in the pan before removing and slicing.
Cream together the eggs, ghee and sugar. Add the bananas and mix until smooth. Continue adding remaining ingredients one by one until well mixed. Pour into a well-greased or parchment paper-lined loaf pan and bake for 40-50 minutes at 350° F. Allow to cool completely in the pan before removing and slicing.

Nutrition Information

Per Serving:  Calories: 230; Total Fat: 10g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 57mg; Sodium: 217mg; Potassium: 126mg; Carbohydrate: 32g; Fiber: 2g; Sugar: 4g; Protein: 1g
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Lillian Zhao Administrator
Further Food

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

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2 thoughts on “Aunt Debbie’s Paleo Banana Bread”

    1. Meg White

      Thank you! I buy it from my local African specialty store, Chez Kausar, but it’s also available online (such as Otto’s Naturals cassava flour). I hope that helps!

      Reply ↓

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