Gluten-free Cassava Flour banana and coconut bread

Gluten-free Cassava Flour banana and coconut bread

This gluten-free banana bread recipe uses less sugar for healthier banana bread that the whole family will love.


  • 1 1/2 cups (200g) Three Spades Cassava flour
  • 1 cup (80g) desiccated coconut
  • 1/2 cup (110g) brown sugar
  • 2 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 cup (200g) banana, mashed
  • 2/3 cup (165ml) olive oil or virgin coconut oil
  • 2 Free Range Eggs, lightly whisked
  • 2 tablepoons Pure Canadian Maple Syrup
  • 2 large just-ripe bananas, thickly sliced diagonally
  • 10g Butter 


  1. Preheat oven to 180C. Grease and line the base and 2 long sides of an 11cm x 20cm loaf pan.
  2. Combine flour, coconut, sugar, baking powder and bicarbonate of soda in a bowl.
  3. Whisk the mashed banana, oil, egg and maple syrup in a bowl. Add to the flour mixture and combine. Spoon into prepared pan and smooth surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 5 mins before turning onto a wire rack to cool.
  4. Cut the banana bread into slices and toast. Meanwhile, melt butter in a non-stick frying pan over high heat. Add the banana and cook for 1 min each side or until browned.
  5. Place the banana bread on serving plates. Top with the banana and drizzle with a little extra maple syrup.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.