Strawberry Banana Bread that’s hearty and soft with just enough sweetness, made both Paleo and nut free thanks to cassava flour! The strawberries add sweet berry flavor without overwhelming the bread, making it perfect to go with breakfast or as a grab and go snack! Gluten-free, dairy-free, grain free, paleo.
For all you cassava flour bakers out there – get excited – this strawberry banana bread will become a go-to for spring!
And for all of you who haven’t tried cassava yet, this recipe is simple enough to give it a chance. You just might discover a new favorite!
I based this recipe on my old (very old) tried and true cassava flour banana bread recipe and tweaked it to accommodate the extra moisture that the strawberries bring to the bread.
I remember trying that old recipe at least 4 times to get it right – luckily, this time around only took two rounds (phew!) to get a flavor and texture that made each member of my family happy.
In testing lots of cassava flour recipes lately, I’ve learned that it can be a difficult flour to bake with, and not so forgiving the way almond flour seems to be!
The flavor is never a problem, since cassava has a neutral flavor similar to white flour. Nope, it’s the texture that can be maddening, whether we’re dealing with cookies or breads. Too much moisture and you wind up with, well, goo (or glue, really) and too little moisture and you have a rubbery mess.
Somewhere in the middle though is that sweet spot – for this strawberry banana bread, that means moist but not gooey (though you have to let it FULLY cool, more on that soon) hearty but still soft, with some “chew” that will remind you of traditional white flour.
In truth, my family actually LOVES cassava flour banana bread even though none of us HAVE to be nut free. The bread has the rise and heartiness that’s often missed in paleo breads, especially if you’ve been doing a lot of baking with coconut flour.
Because of that mild flavor, cassava flour bread doesn’t have “that paleo” taste that SOME (not all!) breads made with coconut flour or almond flour/butters might have.
However, cassava flour bread isn’t for everyone, I do think it’s one of those things that you either really love or find it difficult to get on board with. That being said, I think if you want to experiment, this just might be the recipe to try out!
A couple of tips before we get started. Remember what I said about allowing the bread to cool fully? It’s very, very important. The bread is going to look perfect on the outside right after baking and you’ll be tempted to test it out, but… WAIT! It will be so, so much better after it fully cools.
If you don’t wait at least a few hours, to allow even the inner part or the bread to get back to room temperature, you’ll slice into the bread and be disappointed to find that it’s “gooey.” Aside from maybe my husband, I don’t think too many of you are fans of gooey bread.
No worries though, it’s not underdone or underbaked – it just needs time to settle! I find that this bread actually tastes the best for me the night (or day) after baking. It’s the perfect bread to bake at night and slice into the next morning.
Okay, I think we’re good to go! Get those ovens preheated and your bananas mashed, let’s bake!
Strawberry Banana Bread with Cassava Flour {Paleo, Nut Free}
Strawberry Banana Bread that's hearty and soft with just enough sweetness, made both Paleo and nut free thanks to cassava flour! The strawberries add sweet berry flavor without overwhelming the bread, making it perfect to go with breakfast or as a grab and go snack! Gluten-free, dairy-free, grain free, paleo.
Ingredients
- 2 med overripe bananas
- 3 large eggs
- 1/3 cup organic coconut milk canned, full fat and blended prior to adding
- 1/3 cup coconut sugar or maple sugar
- 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 1 1/3 cups + 1 Tbsp cassava flour divided
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup fresh strawberries chopped
Instructions
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Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper.
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In a large mixing bowl, mash the bananas, then whisk in the eggs, coconut milk, sugar, vanilla and lemon juice.
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In a separate bowl, combine all dry ingredients (except 1 Tbsp flour + strawberries), then slowly fold dry ingredients into the wet until just combined, careful not to overmix.
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Toss strawberries with remaining Tbsp cassava flour and stir into batter.
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Transfer batter to prepared loaf pan and top with a few sliced strawberries if desired.
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Bake in the preheated oven for 55-65 mins or until top is golden brown and toothpick inserted in the center comes out clean.
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Allow the bread to completely cool before slicing into - the center will be “gooey” before it’s fully set. Cassava flour bread needs longer to set while cooling than traditional banana bread, so be patient and wait several hours before slicing. Enjoy!
Nutrition
What I Used To Make My Strawberry Banana Bread:
Want More Paleo + Nut Free Baking Recipes? Try One of These!
Cassava Flour Blueberry Muffins
Cassava Flour Chocolate Chip Cookies
Carrot Cake Cupcakes with “Buttercream” Frosting
Banana Blueberry Breakfast Bread
Coconut Flour Chocolate Chip Cookies
Chocolate Frosted Chocolate Donuts
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I love banana bread and this one looks and sounds unique and delicious! Can’t wait to try this recipe!
Is it possible to replace the cassava flour with banana flour in this recipe?
Hey Michelle you have a recipe for banana bread sweetened with just bananas our family favorite by the way lol. Can this be made without coconut sugar/ maple.
Hi! I don’t love the flavor of this without the sweeteners, and adding more banana doesn’t seem to work well. If you can have nuts, I would go with the other recipe and add in strawberries tossed in tapioca flour!
Do you thinkflax eggs would work? I can’t have eggs yet and am sensitive to them from an antibody perspective.
No, unfortunately flax eggs don’t work well with cassava, and I typically won’t sub in flax eggs for more than 2 eggs.
Darn. I made your blueberry banana coconut flour loaf with flax eggs. It definitely didn’t rise and was mushy but I toasted it in the pan and as a baked good, I’ll take it. I’m sure there are recipes out there that can fit into my diet but as I have post concussion issues it’s hard to wade through dozens of recipes online.
Apologies! I know it’s tough to bake muffins/breads that are paleo and egg free at the same time!
Love the cassava flour. This bread is so good. I just cut up the strawberries really small and added them into the bread. What a great recipe. Thank you for making these recipes easily available to everyone.
I cannot believe how good these recipes are. Flavorful, wonderful, heavenly. Thank you thank you thank you. I mashed the strawberries and put them into the bread. And then I made this with blueberries. Sooooo good.
Hi Michelle, and thank you for your wonderful recipes.
Can I leave the bread out for a couple of hours and then put it in the fridge? Here in Miami Beach is pretty hot and last banana bread I left out it was gooey the next day.
I’m also wondering if I bake it at night do I leave it out or in the fridge?? Don’t want it go get gooey!
Cant wait to try this recipe out. What size is the medium loaf pan?
Quick question – is the cup of strawberries measured before or after chopping? Is it one cup whole and then chop? Or chop then measure? Probably not a huge difference, but this is my first time working with cassava flour so I’d like to be as precise as possible. 😬
Could I just use tapioca or a gf flour blend in place of cassava?
I made these using three mini loaf pans and baked them for 40 mins. They are delicious! Thank you!
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I am curious to sene so many nut free recipes still çall for coconut products. I am looking for something to make with fresh strawberries from my garden. My niece is coming for a visit and she is highly allergic to nuts. I am gluten free and soy free due to allergies. I am seriously asking because I am unsure… is this an appropriate recipe for me to make for her?
Such a good recipe. The bread is moist and just sweet enough. I used maple sugar. I didn’t have cassava flour so I used gluten free flour. I used frozen mixed berries. I will be making this recipe again.