gluten-free. dairy-free. soy-free.
I was making a favorite recipe, found here, when I ran out of a key ingredient: cashews. Still wanting a banana bread of some sort, I improvised. After perusing kitchen cabinets, I found tigernut flour. For those of you unfamiliar with my blog, I use tigernut flour quite a bit. Tigernut is not a nut, it is a root vegetable.
Since I was changing a key ingredient, the flour, I decided to change a few other things and am pleased with the results. The bread is still very moist with a slight hint of banana. Perfect for peanut butter, ice cream, plain, etc. During my photo shoot I added ice cream which made a delicious combination. I used a vanilla coconut ice cream which compliments in a unique way with the olive oil.
Banana Bread with Tigernut Flour
A delicious banana bread made with tigernut flour and olive oil, sweetened with maple syrup and bananas only. Gluten-free.
- ½ c. tigernut flour
- ¼ c. coconut flour
- 6 T. olive oil
- 2 mashed medium sized bananas
- 3 eggs (vegan egg substitute = 3 T. ground flax seed + 9 T. warm water, or egg substitute of choice – if anyone has any favorites, feel free to share in comments)
- 2 T. maple syrup
- 1 t. vanilla extract
- ¼ t. baking soda
- optional: 4 shakes cinnamon powder
- 3 shakes sea salt
- In a medium or large sized mixing bowl, mash bananas with a potato masher or back of fork. Once mashed, add eggs, maple syrup, vanilla extract, and olive oil. Stir until well combined.
- Preheat oven to 325ºF, and oil bread pan with a little olive oil making sure to rub the oil on sides as well to avoid sticking.
- Add flours, baking soda, cinnamon powder and sea salt. Stir to combine. Pour into oiled bread pan, and cook for around thirty minutes. The top will have puffed up some and the sides will have browned a little. Do try to avoid burning though.
Enjoy, and thank you for viewing!