Tigernut Flour Banana Bread

This tigernut flour banana bread recipe is soft and tender with a delicious cinnamon and banana flavor. It's a nut free paleo banana bread, made with tigernut flour and only sweetened with bananas (no sugar added).

While I love my cinnamon raisin banana bread, this healthy tigernut flour banana bread is great for any raisin haters! Plus, the batter is made in a bowl, no food processor or blender required. It's super easy to make and can be ready to bake in less than 15 minutes.

This tigernut flour banana bread is fluffy and tender, with a lovely cinnamon and banana flavor. It's made with tigernut flour (obviously) and only sweetened with bananas.

If you're unfamiliar with tigernut flour, or want to learn more about it, check out my Guide to Tigernut Flour.

Ingredients

Here's a list of what you'll need to make this tigernut flour banana bread:

• tigernut flour - my favorite brand of tigernut flour is from Anthony's. Be sure to sift the tigernut flour prior to use.
• tapioca starch - needed for texture purposes. Arrowroot starch may be used as a substitute.
• cinnamon
• ground ginger - optional for added flavor and nutrition
• baking powder - I make my own paleo friendly baking powder, which is grain free. I also love Otto's grain free baking powder.
• baking soda
• salt
• ripe bananas - yellow with many brown spots. You'll need 2-3 large bananas, depending on their size.
• large eggs - needed to bind the ingredients and create a fluffy loaf. I have not tested an egg substitute, but if you do then let me know the results in the comment section below.
• avocado oil - or olive oil
• vanilla extract

How to Make Banana Bread with Tigernut Flour

This gluten free and nut free banana bread recipe takes very little prep time and minimal equipment. All you need are two mixing bowls, a whisk, spatula, 8" x 4" loaf pan lined with parchment paper and the required ingredients.

1. First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
2. In a medium-sized mixing bowl, whisk together the dry ingredients. This includes the tigernut flour, tapioca starch, cinnamon, ginger, baking powder, baking soda and salt.
3. In a larger mixing bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, avocado oil and vanilla.
4. Pour the dry mixture into the wet mixture and whisk until well combined.

5. Pour the batter into the lined loaf pan and place the pan in the oven.

6. Bake at 350 degrees for 45-50 minutes.
7. After baking, let the bread cool in the loaf pan for about 10 minutes, then transfer it to a wire cooling rack. This tigernut banana bread cuts best after fully cooling; about 30-40 minutes.

Storage

This loaf is best stored in an airtight container in the fridge, up to one week. For longer storage, slice the loaf and keep it in a sealed baggie in the freezer, up to one month.

My family loves toasting leftover bread and topping with butter or jam. It toasts well in a toaster oven, air fryer, or broiled in the oven.

More Tigernut Flour Recipes

Looking for more recipes made with tigernut flour? Here are some great options:

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