Naturally sweetened by extra-ripe bananas, a touch of maple syrup, and a pinch of coconut or maple sugar, this simple classic recipe uses a combination of Tigernut and tapioca flour for a perfectly moist tender crumb! (AIP, paleo, coconut-free, gluten-free, grain-free, refined sugar-free)
Preheat oven to 350°F degrees. Grease and line a bread loaf pan with parchment paper and a bit of avocado oil.
In a large mixing bowl, mash up the banana and add maple syrup, vanilla, and apple cider vinegar. Mix well. Stir thoroughly or add to a stand mixer.
To another bowl, add the dry ingredients: the flours, baking soda, coconut sugar, sea salt, and cinnamon. Mix well until smooth and combined with no lumps.
Add the dry mix to the wet ingredients and combine well until you have a smooth batter.
Spoon the batter into the prepared lined bread pan and evenly distribute batter with a spatula or the back of a spoon.
Bake in the oven for approximately 50-60 minutes, rotating the bread pan halfway through. Poke center of bread with a toothpick, when it comes out clean, and top is golden brown and firm, it is done.
Transfer the banana bread by pulling up on the parchment paper and placing it on a wire baking rack to cool for a minimum of 10 minutes. Slice, serve, and enjoy!
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Notes
Store in an airtight container on the counter or in the fridge for up to 5 days.