Ingredients with Measurements:
- 1 cup tigernut flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 2 eggs
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a mixing bowl, whisk together the tigernut flour, all-purpose flour, baking soda, baking powder, and salt.
3. In another mixing bowl, whisk together the melted coconut oil and honey until well combined.
4. Add the eggs, mashed bananas, and vanilla extract to the coconut oil and honey mixture. Whisk until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes.
9. Remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 1 loaf, serves 8-10
Nutritional information:
Calories: 270
Fat: 13g
Carbohydrates: 36g
Fiber: 4g
Protein: 4g
Substitutions for ingredients:
- Tigernut flour can be substituted with almond flour or hazelnut flour.
- Coconut oil can be substituted with vegetable oil or melted butter.
- Honey can be substituted with maple syrup or agave nectar.
- Eggs can be substituted with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Add 1 tsp cinnamon or pumpkin pie spice to the dry ingredients for a spiced version.
- Use different fruits instead of bananas, such as apples or pears.
Tips and tricks:
- Make sure the bananas are ripe and mashed well to ensure a moist bread.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the Tigernut Banana Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat, slice the bread and toast it in a toaster or toaster oven until warm.
Presentation ideas:
Serve the Tigernut Banana Bread sliced and arranged on a platter.
Garnishes:
Sprinkle the top of the bread with powdered sugar or chopped nuts.
Pairings:
Serve the Tigernut Banana Bread with a cup of coffee or tea.
Suggested side dishes:
Serve the Tigernut Banana Bread with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the bread is too dry, try adding an extra mashed banana or 1/4 cup applesauce to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the bread.
Food history:
Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas.
Flavor profiles:
The Tigernut Banana Bread has a nutty flavor from the tigernut flour and a sweet flavor from the bananas and honey.
Serving suggestions:
Serve the Tigernut Banana Bread as a breakfast or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Moist, Banana, Banana-Flavored