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Moist Tigernut Chocolate Banana Bread Recipe Easy Homemade Twist

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A moist and flavorful banana bread made with tigernut flour and dark chocolate chips, offering a gluten-free, dairy-free, and optionally vegan twist on the classic treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 ½ cups (180 g) tigernut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ cup (60 ml) maple syrup or honey (optional but recommended)
  • 2 large eggs, room temperature
  • ⅓ cup (75 ml) virgin coconut oil or unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup (90 g) dark chocolate chips or chunks (70% cocoa preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or coconut oil and line it with parchment paper.
  2. Mash the bananas in a medium bowl until mostly smooth but still slightly chunky. Set aside.
  3. In a large bowl, whisk together tigernut flour, baking soda, ground cinnamon, and sea salt until evenly combined.
  4. In a separate bowl, whisk eggs, maple syrup or honey, melted coconut oil or butter, and vanilla extract until smooth.
  5. Pour the wet mixture into the mashed bananas and stir well. Add this banana-egg mixture into the dry ingredients and fold gently until just combined. Do not overmix.
  6. Fold in the dark chocolate chips evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and cool completely on a wire rack before slicing.

Notes

Do not overmix the batter to keep the bread tender. Use ripe bananas for best sweetness and moisture. Check oven temperature with a thermometer to avoid over or under baking. Let bread cool completely before slicing for cleaner cuts. For vegan version, substitute eggs with flax eggs and use coconut oil instead of butter. You can substitute tigernut flour with almond flour for a different texture. Roasting bananas at 300°F for 15-20 minutes speeds up ripening.

Nutrition

Keywords: tigernut flour, banana bread, gluten-free, dairy-free, vegan option, chocolate chips, moist banana bread, quick bread, healthy baking

Find it online: https://cooltastes.com/moist-tigernut-chocolate-banana-bread-recipe-easy-homemade-twist/