This tiger nut banana bread is hearty and delicious. I found a brand new flour in my fave health food store, Erewhon, in Los Angeles. This mecca of all things healthy always surprises me with the latest and greatest in the health food space, so when I saw a Tiger Nut flour…well, my friends – it had to be experimented with, right?
Tiger Nuts are not actually nuts, they are technically a tuber – a small tuber that grows in the ground. They are gluten free, nut free, and they are high in fiber. It’s actually the perfect flour for diabetics, celiacs, vegans, and even Paleo folks.
So, I thought the best way to experiment was a banana bread because that’s an easy comparison (as I make it quite a lot). I was pretty thrilled with how it turned out. Light, nutty, moist, and everything you want in a good banana bread.
Oh, and it’s very low in natural sugar – so, I’d go as far as to say that my banana bread is a health food. See, you CAN have your cake and eat it too!
- 1/2 cup coconut oil
- 1 cup date sugar
- 2 organic eggs, beaten
- 2 ripe bananas, mashed
- 2 tsp vanilla extract
- 2 cups Tiger Nut Flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup of non-dairy milk
- 1/2 cup walnut pieces
Pre-heat oven to 375 degrees F, and grease a loaf pan.
- Place the coconut oil and date sugar in a stand mixer, and beat until well-creamed
- Slowly add the eggs, while still mixing.
- Add the mashed banana, and vanilla extract.
- Mix the flour, baking soda and salt together and add to batter.
- Mix in the non-dairy milk and finally the walnut pieces.
- Place in the oven for 50- 60 minutes, or until a toothpick comes out clean.
- Enjoy your tiger nut banana bread!
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