Coconut free Banana bread (AIP, paleo, vegan)

Ingredients

• 240 g mashed ripe banana
• 150 g tigernut flour
• 50 g arrowroot
• 125 ml maple syrup
• 1 Tbsp apple cider vinegar
• 1 tsp baking soda

Instructions

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup and lemon juice (or ACV) and mix until well combined. You can also use a blender to make sure you get a very homogenous mix.

3. 3

   In a separate bowl, combine all the dry ingredients (flour, arrow root and baking soda). Stir.

4. 4

   Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.

5. 5

   Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.

6. 6

   Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. Wait for the banana bread to cool down before removing from the tin. And voilà!Bon appétit !