Let’s talk banana bread. And cassava flour. I recently started experimenting with cassava flour to see how we liked it. And I was pleasantly surprised! Cassava flour is an excellent alternative for those who are eating grain-free but can’t do nuts.
So what is it?
The cassava plant is a staple crop to millions of people around the world, including those in South America, Africa and Asia. The plant produces the cassava root (also known as yucca), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.
Cassava flour is high in starch, so just be aware of that if you are watching your insulin levels. Like I said, it’s a great alternative to nut flours, but I would suggest consuming in moderation because of the carbohydrate levels.
This Paleo banana bread was a big hit at our house! I’m gonna confess: we may have slathered some serious butter on it, but boy, was it good! I hope you love it as much as we did!
Paleo Banana Bread Recipe: