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
Scale
- 2 cups tigernut flour (172g) sifted, spooned & leveled
- 1/3 cup tapioca starch (42g)
- 1 tsp cinnamon
- 1/2 tsp ground ginger (optional)
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 3 large eggs
- 1 cup mashed bananas (225g)
- 1/4 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.