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  • Molly Bergseid

MINI BANANA BREAD LOAFS

One of the first things I learned how to bake was banana bread. My mom used to make the yummiest banana bread when we were growing up. When I got home from school, I would cut a huge slice, put it in the toaster, and spread some butter and raspberry jam on it. Those were the days..

When I started eating paleo/aip, one of the first things I created a recipe for was banana bread. Because for me, this is a must have!


To be honest, I like baking now more than I did when I was eating gluten and grains. There are so many options and they are all super healthy. Tigernut four is a great pre-biotic (aka - resistant starch), meaning it feeds the good bacteria in the gut. It’s high in fiber, antioxidants, and minerals like magnesium, potassium, zinc, and iron. AND - it’s actually not even a nut. They look like nuts, but are actually root vegetables.

Another one of my favorites is cassava flour. Cassava (or yuca) is also a root high in fiber, vitamin C, vitamin A, vitamin K, and folate. When I’m baking, I like to mix a heavier flour, like tigernut flour, with cassava root flour because it’s super light and airy. I would say cassava flour most closely resembles plain white flour.


Play around with this recipe! You can add chopped walnuts, chocolate chips, blueberries, cinnamon… anything you like!

Here is the recipe for my Mini Banana Bread Loafs!


Mini Banana Bread Loafs

By Molly Bergseid


Ingredients:

1 cup bananas, mashed

4 eggs

2 tsp vanilla

2 tbs maple syrup (eliminate for Whole30)

1/4 cup coconut oil, melted & cooled

3/4 cup tigernut flour

1/2 cup cassava flour

1/2 tsp soda

1/4 powder

1/4 tsp salt


Instructions:

Preheat the oven to 350 degrees. Grease and flour 2 mini loaf pans (3in x 6in x 2in), then line the bottom with parchment paper. Another option is to line the entire pan with parchment paper.

In a small bowl, melt the coconut oil. Set aside to cool.

In a medium bowl, sift together the tigernut flour, cassava flour, baking soda, baking powder, and salt.

In a large bowl, mash the bananas using a fork. Whisk in the eggs, coconut oil, vanilla, and maple syrup.

Stir in the flour mixture until just combined.

Pour the batter evenly in the two mini loaf pans and bake for 50-60 minutes.

Let cool in the pan for about 30 minutes, then turn out and let the loaf finish cooling on a cooling rack.


Prep Time: 10 minutes

Cook Time: 50 minutes

Diets: Paleo, Whole30, Gluten-Free, AIP (with reintroductions), Dairy-Free, Soy-Free, Grain-Free


Hope you like!


xoxo,

Molly

Paleo recipes and wellness tips.

© 2023 by LOVE ELLA

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