Banana-Nut Brownies

I’ve been so excited trying out this new cassava flour from Otto’s Naturals! You can replace it in a 1:1 ratio for regular wheat flour in most recipes, but it’s GLUTEN-FREE, GRAIN-FREE, NUT-FREE, & PALEO. Cassava or Yuca happens to have a sticky/gummy texture if you’ve ever had mashed yuca before (which I love). I’m no scientist, but I’m going to assume that’s why it’s so easy to substitute for glutenous flours. No special blends or xanthadfsfasd gum needed here, folks! This couldn’t be easier. Phew!

After perusing their website for recipes, I was inspired to make a vegan brownie which turned into banana-nut. This is pretty much the perfect excuse to eat brownies for breakfast… in case you needed one, that is. I like to make brownies in muffin tins sometimes, especially when I want to share easily, which I promise… I do share! And so should you. These are also nice and fudgy and less cake-like (if you like brownies more on the cake side, consider adding baking soda or powder). Hope you enjoy!


makes 10-12 brownies or full brownie pan

  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup or honey
  • 2 mashed, ripe bananas
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Otto’s Cassava Flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts, plus more for topping


  1. Pre-heat oven to 325f degrees and line a muffin tin or very lightly grease a 9×9 brownie pan.
  2. Mix all wet ingredients (bananas, oil, syrup, vanilla) in a bowl and set aside.
  3. Mix all dry ingredients (flour, cocoa, salt) together in a separate bowl and set aside.
  4. While using a stand or hand mixer, whisk the dry ingredients into the wet and mix until well combined. Add chopped walnuts and mix with a spatula into the batter.
  5. Scoop/pour the batter into the tin and bake for approx. 35 minutes. This should be ooey-gooey, fudgy and moist and will need to cool for at least 10 minutes prior to serving!


Hope you enjoy!
Would love to have your feedback below and remember to follow me on
Instagram, Bloglovin’, Twitter, Pinterest and Facebook for the latest and greatest.



join newsletter
Add a comment...

Your email is never published or shared. Required fields are marked *

  • genevieve @ gratitude and greensFebruary 12, 2015 - 12:36 am

    I’ve never used cassava flour, but I’d love to try it. These sound delicious! I’ll take any excuse to have brownies for breakfast 🙂


    • Alison MarrasFebruary 19, 2015 - 5:40 pm

      Yes! I recommend giving it a try, so easy to replace it for regular flour recipes. Brownies for breakfast is key!! 😉


  • AmeliaApril 6, 2015 - 12:13 pm

    I am definitely going to try the recipe 😀 Anyway have you tried baking cookies with cassava flour? I just try it a couple weeks ago and it was very good!


  • Jess @ Crunchy Hot MamaDecember 2, 2015 - 5:52 am

    Oh yes, this will be going down! I’m planning to bring it to our celiac Holiday party next week and can’t wait to sample it first 😉 Thanks for an easy recipe!


    • Alison MarrasDecember 10, 2015 - 2:17 am

      Woohoo! Perfect for a party. Thanks for visiting and trying it out, I hope you loved it <3


  • DebbieJanuary 24, 2017 - 11:17 am

    This looks so good. Could I use any other oil other than coconut?


    • Alison MarrasFebruary 3, 2017 - 12:55 am

      Sure! You could try light olive oil or grass fed butter/ghee, melted. Have fun experimenting! 🙂


  • TaraMarch 30, 2021 - 12:39 am

    These were so delicious. Love the crunch outside and the super chocolatey soft insides! A real winner to use up ripe bananas!ReplyCancel

    • Alison MarrasApril 2, 2021 - 3:04 pm

      YAY! So glad you enjoyed it.ReplyCancel

hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.