Cinnamon Raisin Banana Bread (Paleo, Gluten Free)

This easy cinnamon raisin banana bread recipe is paleo, gluten free and nut free. It's made with tigernut flour, only sweetened with fruit (ripe bananas and raisins) and has a deliciously sweet cinnamon flavor.

I totally understand the lack of love for raisins. Growing up, any time I ever saw an oatmeal raisin cookie I was bummed that they weren't chocolate chips. You too?

BUT, raisins offer so much flavor and I love them in combination with cinnamon and banana.

So even if you're not the biggest fan of raisins in bread, or any baked good, then hear me out because this is the BEST cinnamon raisin banana bread recipe!

This banana bread is made in a food processor. Which blends the raisins, making them more tolerable for those of you that aren't huge fans. In fact, you can process the batter even more than I did, completely obliterating the specks of raisin but keeping their sweet flavor.

This healthy paleo banana bread recipe is made with tigernut flour (nut free), only fruit sweetened and is super easy to make. It's slightly drier than most of my bread recipes. However, I love the texture because it's great for making toast or French toast.

Ingredients

Here's what you need to make this gluten free cinnamon raisin bread:

• ripe bananas: I recommend yellow bananas with a lot of brown speckles. The bananas add flavor, sweetness and texture to this tigernut flour loaf.
• eggs: an egg substitute has not been tested
• avocado oil: I like using avocado oil because it has a neutral flavor and remains stable at high heat. However, any liquid oil (like olive oil) will work as a replacement.
• vanilla extract
• tigernut flour: this is an excellent paleo baking flour that's also nut free. Almond flour usually works in place of tigernut flour, but I have not tried this substitution myself.
• tapioca flour: needed for texture purposes. Arrowroot starch is a great alternative.
• cinnamon
• baking soda
• salt
• raisins: I recommend organic, unsweetened raisins.

How to Make Cinnamon Raisin Banana Bread

This paleo cinnamon raisin bread is made in a food processor (or high powered blender) and bakes in 35-40 minutes. Here are the steps:

First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.

Combine all of the ingredients in a food processor or high powered blender. I recommend stirring the ingredients with a spatula before processing the batter. (This way the flours don't rise up in a puff of smoke.)

Process the mixture, stopping every so often to scrape down the sides. The batter will be smooth with chunks of raisins in it. You may process it further to make the raisins less visible.

Next, pour the batter into the lined loaf pan. Place the pan in the oven and bake at 350 degrees for 35-40 minutes.

After baking, cool the loaf for 10 minutes in the pan, then transfer it to a wire cooling rack.

Storage

Store this tigernut flour banana bread in an air-tight container in the fridge. It will last well up to a week.

For longer storage, slice the loaf and keep it in the freezer up to one month.

Frequently Asked Questions

Do I have to use tigernut flour?

This cinnamon raisin banana bread recipe has only been tested using tigernut flour. However, almond flour often works well as a replacement for tigernut flour. If you make the swap, let me know how it turns out in the comments below.

What is tigernut flour?

Tigernut flour is made from finely ground, peeled tigernuts.  Tigernuts are not actually nuts, but small root vegetables. They are naturally sweet, with a nutty flavor - perfect for baking!

Tigernut flour is paleo, vegan and allergy friendly. From my experience, it bakes similarly to almond flour. They both have a fine texture and slightly sweet flavor.

Can this recipe be made egg free?

I have not tested this recipe without eggs. If you test an egg substitute then let me know the outcome in the comment section below.

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