Tiger Nut Flour Banana Bread (Grain-Free)

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Allergy Friendly Bread you can proudly bake

For breakfast or dessert, this tiger nut flour banana bread is sure to please.

Okay, so you’ve gone shopping for groceries, and you pick up that batch of bananas. You promise yourself that you’ll eat healthy, clean, and wholesome. This will be a perfect snack in between meetings or chasing after the kids.

Suddenly, life takes over, and those bananas with so much promise are lying on the countertop, very ripe. Those fruit flies are about to have a blast with this one. Well, fear not! Maybe…just maybe…this turned out to be a wonderful intention. Banana bread!

We’ve got a grain-free, nut-free (unless you want to throw in some as an option), and oh-so-yummy banana bread recipe just for you. We’ve also included instructions in case you need to make this egg-free too. This simple, golden brown, sweet, and moist treat puts your overripe bananas and pantry staples to good use and can be enjoyed as a snack, breakfast, or dessert. Throw in your favorite toppings or enjoy it plain; you can’t go wrong!

How to Bake

This particular banana bread recipe uses our tiger nut flour all-purpose blend. Although we haven’t tested it in this recipe, we have found that most of our recipes have a 1:1 replacement with AP flour.

Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan. Cut out a piece of parchment paper to line the bottom of the pan only and grease that as well. Set aside.
Whisk olive oil and sugars on low speed in a large bowl for 2-3 minutes. In a separate bowl, prepare the egg replacer according to the package instructions and add it to the bowl. Add Greek yogurt and vanilla extract. Mash bananas in a separate bowl and mix into the wet ingredients.
Combine flour, baking soda, cinnamon, and salt in another bowl. Add dry ingredients to the wet mixture and whisk until fully combined.
Fold in any desired toppings with a spatula. Pour mixture into a greased 9×5 inch loaf pan. If you used an egg replacer, we recommend letting the batter rest in the pan for 30 minutes. Otherwise, place an aluminum foil “tent” over the top of the loaf pan. You want the middle of the foil to be higher than either side. This will keep the top of the bread from browning too much, while letting the heat circulate over the bread.
Bake for 55 minutes. In the last 5-10 minutes, remove the foil and continue to bake. Check doneness with a toothpick or fork; the center should be set. If it’s not, keep baking in 3-5 minute increments.
Cool in the pan for a few minutes. When it’s safe enough to handle, run a flat spatula around the sides of the loaf pan. Then, carefully flip the loaf pan onto a cooking rack or a plate. Peel away the parchment paper and turn it over, right side up. Allow it to cool before serving. Enjoy this tiger nut flour banana bread.

We’ve got Answers for your questions!

How do I store the tiger nut flour banana bread?

We recommend placing cling wrap over the loaf pan, storing it in a tight container, and putting this bread in the fridge for up to a week. You can freeze this, too, for up to three months. We recommend placing parchment or wax paper around each slice when you do this.

Do the bananas have to be ripe and when will I know they are ripe?

We highly recommend using ripe bananas to get the most flavor and moisture. They are easier to mash and sweeter. When you see brown spots on the peel, you will know a banana is ripe. If you need to ripen them up quickly, try this method from goodFood!

Why is my banana bread falling in the middle?

There are a number of reasons why this might happen. Here are some tips though that may help. Make sure your baking soda is not expired. Often times there may be too much or too little banana (depending on the size). You may need to let your tiger nut flour banana bread stay in the oven a bit longer. We recommend using a toothpick to see if it comes out relatively clean from the center.