Pumpkin Spice Cassava Flour Banana Bread

Pumpkin Spice Cassava Flour Banana Bread

To be quite honest with you babes on this beautiful Friday afternoon, it would’ve been SO FLIPPIN’ SELFISH for me to keep this recipe from you a minute longer.

I’m not even joking… I’m beyond excited at how well I NAILED it.

Making it is a walk in the park, you need just a few ingredients & a little bit of patience as it bakes & makes your kitchen smell like a bakery on Sunday morning!

It’s delicious, crumbly on the outside & moist, decadent, chocolatey & chewy on the inside, vegan, dairy, grain, gluten & oil-free & made with cassava flour (yes, the reason behind it’s perfect texture is cassava flour made from a root vegetable called yuca!)

I had it for breaky this AM after a wonderful early morning spin class followed by a boot camp! Topped it off with some creamy almond buttah, berries & pumpkin spice!


  • 2 cups cassava flour
  • 1 cup unsweetened almond milk
  • 2/3 cup date or coconut sugar
  • 1 tsp. pure organic vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. homemade pumpkin spice or Ceylon cinnamon
  • 1/4 tsp. sea salt
  • 1/3 cup vegan dark chocolate chips or chunks


  • Add the ingredients (except the chocolate) to a large mixing bowl & mix until combined. You’ll want to get your hands in there to make sure there’s no flour leftover.
  • Fold in the chocolate chips.
  • Preheat oven to 350F & line a loaf pan with parchment paper. Spray with coconut oil.
  • Press the batter into the loaf & even out the top with the back of a spoon.
  • Press a few more chocolate chunks into the top & bake for 35-37 minutes or until a knife comes out clean & top/edges are browned.
  • Remove from the oven & let cool completely before slicing.
  • Enjoy! (Store leftovers in the fridge to preserve freshness)


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