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.
Why You'll Love this Tigernut Flour Banana Bread
- paleo friendly - made with simple, minimally processed ingredients
- gluten free and grain free - made with a mixture of tigernut flour and tapioca starch
- nut free - great for anyone with nut allergies
- dairy free - no butter or milk in this banana bread recipe
- kid approved - all my kids love this bread, especially toasted with a bit of butter or jam

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.
First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
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.
In a larger mixing bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, avocado oil and vanilla.
Pour the dry mixture into the wet mixture and whisk until well combined.
Pour the batter into the lined loaf pan and place the pan in the oven.
Bake at 350 degrees for 45-50 minutes.
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.
Banana Bread Mix-Ins
There are many additional mix-ins you can add to this tigernut flour bread. Here are some great paleo options:
- dark chocolate chips or chopped chocolate bars
- chopped nuts or seeds
- flaked coconut
- dried fruit
- spices: nutmeg, allspice, clove, pumpkin spice
More Tigernut Flour Recipes
PrintTigernut Flour Banana Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8" x 4" loaf 1x
Description
This healthy tigernut flour banana bread is soft and tender with a delicious cinnamon and banana flavor. It's made with tigernut flour and only sweetened with bananas (no sugar added).
Ingredients
- 2 cups tigernut flour (172g) sifted, spooned & leveled
- ⅓ cup tapioca starch (42g)
- 1 tsp cinnamon
- ½ tsp ground ginger (optional)
- 1 tsp paleo baking powder
- ½ tsp baking soda
- 3 large eggs
- 1 cup mashed bananas (225g)
- ¼ cup avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- 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.
- In a larger mixing bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, avocado oil and vanilla.
- Pour the dry mixture into the wet mixture and whisk until well combined.
- Pour the batter into the lined loaf pan and place the pan in the oven.
- Bake at 350 degrees for 45-50 minutes.
- After baking, let the bread cool in the loaf pan for about 10 minutes, then transfer it to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Katie
My family and I love this banana bread - enjoy!
Anne
Hi! Love your tiger nut bread recipe, I’ve made it a few times! Delicious & simple!
I have my bananas mashed & am putting together ingredients for banana bread…
The eggs are missing on your ingredients list!!
Katie
Oh my goodness! Thank you for pointing that out! Just fixed it.
Mita C.
This is the first recipe I tried using tigernut flour. And I absolutely loved it! Katie is the one who got me to start buying tiger nuts and tigernut flour. I love the way it tastes. This one is a KEEPER!!!!!
Katie
Thank you Mita! So glad you liked this one 🙂
July
So so so good! Thanks for this healthy and delicious recipe. My daughter gobbles it up ☺️
Katie
Oh wonderful! I'm so glad your daughter likes it 🙂