Here is a step-by-step process for making banana bread using cassava flour, a gluten-free alternative to wheat flour:

Ingredients:

• 2-3 medium ripe bananas (mashed)
• 2 cups cassava flour
• 1/4 cup coconut oil or butter (melted)
• 1/3 cup sweetener (honey, maple syrup, or sugar)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Optional add-ins: chocolate chips, chopped nuts, or spices (like cinnamon or nutmeg)

Instructions:

Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

Prepare the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the melted coconut oil (or butter), sweetener, eggs, and vanilla extract. Whisk until well combined.

Combine Dry Ingredients
In a separate bowl, mix the cassava flour, baking soda, baking powder, and salt. If adding spices (like cinnamon), include them in this step.

Mix Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Stir until no lumps remain, but avoid overmixing. The batter will be thick.

Add Optional Ingredients
If desired, fold in chocolate chips or chopped nuts for extra flavor and texture.

Transfer to Pan
Pour the batter into the prepared loaf pan, spreading it evenly.

Bake
Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!