RECIPE: Poppy & Tigernut Banana Bread


Banana bread is probably my favourite baked thing ever. I’m not a huge cake person but literally leave me alone with a fresh banana loaf and you’ll be lucky to see a slice ūüėČ

I have my classic go to recipe which without fail is always a winner but obviously it would be dull if I didn’t have a play every now and again and come up with a new version!

In this re-imagination of my long term love I’ve used milled¬†tiger nuts for an extra fibre boost and their rich nutty¬†flavour.¬†I’ve also added beautiful poppy seeds for little bursts of texture and their distinct je ne¬†said¬†quoi, with walnuts in there too of course because personally I don’t think¬†banana bread can be called such if¬†they’re absent.

Serve warm, serve cold, serve toasted topped with nut,¬†coconut or regular butter, keep to yourself or share with others, it’s the perfect treat that looks after your health just as much as your tastebuds¬†ūüôā

For a vegan version simply remove the eggs and use 1 cup each of the oats and milled tiger nuts.

Makes 1 loaf

  • 3 ripe bananas + 1 to decorate
  • 2 large organic eggs
  • 1 tablespoon cold pressed extra virgin olive oil
  • 1 2/3 cups rolled oats
  • 1 1/3 cups milled tigernuts
  • 3/4 cup walnuts pieces + 1/4 cup to decorate
  • 2 heaped tablespoons poppy seeds
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/3 cup coconut palm sugar


  1. Preheat your oven to 180¬ļC and line a loaf tin with baking parchment.
  2. Place the oats in a high speed blender and pulse until they resemble a fine flour. Add to a large bowl with the milled tiger nuts, cinnamon, baking powder, bicarbonate of soda, coconut palm sugar and poppy seeds, mixing well to combine.
  3. Mash the bananas in a separate bowl with the olive oil then beat in the eggs, then pour into the dry ingredients folding together until just combined¬†(try not to¬†overtax as you’ll end up with a gluey texture).
  4. Roughly break up the walnuts into chunky pieces and fold through, pour into your lined loaf tin using a spatula or knife to smooth the surface.
  5. Cut your spare banana in half lengthways pressing it down into the loaf and scatter over the remaining 1/4 cup walnuts, again pressing them down lightly.
  6. Bake for 35-40 minutes until an inserted sharp knife comes out clean. Transfer to a wire rack to cool for 5 minutes then remove the parchment and leave to cool for a further 25-30 before trying to slice it.
  7. It will keep fresh in an airtight container for 4-5 days, but also freezes really well so you can easily slice half, pop into bags and keep for later on.


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