Dessert

Banana & Jackfruit Bread Made with Cassava Flour Recipe

ByBen Miller December 9, 2025December 9, 2025

Introduction

Enjoy a tropical twist on classic banana bread with this Banana & Jackfruit Bread made using cassava flour. It’s naturally sweetened, packed with unique flavors, and perfect for anyone looking for a gluten-free option.

A loaf of brown fruit bread sits on a dark wooden board placed on a green banana leaf over a white marbled surface. The bread has a textured, slightly rough crust with visible pieces of yellow fruit mixed inside. Two slices lie next to the main loaf, showing dense, moist interiors filled with banana slices and chunks of yellow fruit. Near the bread are two bright yellow jackfruit pods. In the background, a ripe banana lies slightly blurred against a plain white wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Cassava Flour
1/2 cup Coconut Sugar
1 teaspoon Baking Soda
1/4 cup White Sesame Seeds
1 teaspoon Salt
3 Bananas
1 cup Jackfruit
1/2 cup Vegan Butter
1/4 cup Almond Butter
2 Eggs
1/2 cup Nut Milk
Coconut Oil Cooking Spray (as needed)

Instructions

Step 1: Preheat your oven to 350 degrees F (175 degrees C).
Step 2: Spray a loaf tin with coconut oil cooking spray as needed, then line it with parchment paper overlapping on the long ends and spray again for easy removal.
Step 3: In a medium bowl, mash 2 of the bananas. Slice the remaining banana in half and set aside for decoration later.
Step 4: Thinly slice the jackfruit into ½-inch thick slices.
Step 5: In a large mixing bowl, combine cassava flour, coconut sugar, white sesame seeds, baking soda, and salt. Mix well and set aside.
Step 6: Melt the almond butter and vegan butter together in the microwave. Start with 30 seconds, then stir. Heat for another 30 seconds if needed until fully melted, then whisk to combine.
Step 7: Add the melted butter mixture to the mashed bananas, then stir in the nut milk and eggs. Mix thoroughly.
Step 8: Pour the banana mixture into the dry ingredient bowl and mix until the batter is smooth.
Step 9: Gently fold in the sliced jackfruit until evenly distributed.
Step 10: Pour the batter into the prepared loaf tin. Lay the halved banana on top of the batter for decoration. Bake for 45–50 minutes, checking at 45 minutes with a skewer or cake tester. If it comes out clean, the bread is done. If not, continue baking and checking every 5 minutes.
Step 11: Once baked, let the bread cool before removing it from the tin. Slice and serve.

Tips & Variations

Use ripe bananas for maximum sweetness and moisture in the bread.
If jackfruit isn’t available fresh, canned jackfruit packed in water works well—just drain before slicing.
For a nut-free version, substitute almond butter and nut milk with sunflower seed butter and oat milk.
Sprinkle extra sesame seeds or chopped nuts on top before baking for added texture.

Storage

Store the banana and jackfruit bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

The image shows a loaf of banana bread placed on a dark wooden board resting on a green banana leaf over a white marbled surface. The banana bread is golden brown with a slightly cracked crust and visible pieces of yellow fruit inside, likely jackfruit and banana. Two slices of the bread are cut and laid flat beside the loaf, showing a moist, textured interior with bits of yellow fruit and banana slices embedded throughout. In front of the board, there are two bright yellow jackfruit pods, and in the background, a ripe banana lies on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread vegan?

Yes, you can replace the 2 eggs with flax or chia egg substitutes and ensure the vegan butter is used. This will maintain the texture while keeping it vegan.

Is cassava flour a good substitute for regular flour?

Cassava flour is a great gluten-free alternative to wheat flour but behaves differently in recipes. It absorbs more moisture, so following the recipe measurements closely ensures the best results.