Description
This cinnamon raisin banana bread is paleo, gluten free and nut free. It's made with tigernut flour and only sweetened with fruit.
Ingredients
- 1/2 cup mashed banana (125g)
- 3 large eggs
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1 1/2 cup tigernut flour (142g)*
- 1/3 cup tapioca flour (43g)
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup raisins, packed (75g)
Instructions
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Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
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Combine all ingredients in a food processor or high powered blender. Stir the mixture with a spatula, then 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.
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Pour the batter into the lined loaf pan. Place the pan in the oven and bake at 350 degrees for 35-40 minutes.
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After baking, cool the loaf for 10 minutes in the pan, then transfer it to a wire cooling rack.
Notes
*The best alternative for tigernut flour is almond flour.