Rainier Cherry Banana Bread
I feel like banana bread is an all season sweet treat. To make it summer specific, we’ve added in some delicate and sweet rainier cherries. Making this bread is super simple and you can either do it in one bowl, like I have or use a food processor. The choice is yours.
Alright, let’s get down to baking! But first things first!
Ingredients:
Tigernut flour: Tigernuts are not actually nuts at all but small tuberous vegetables that are grown similarly to potatoes. They have a sweet, nutty taste and have a number of nutrient dense health benefits. Most importantly, they are 100% anti-inflammatory. I would best describe the tigernut as a fantastic replacement for almond flour. Whereas almond flour can be a source of inflammation for many folks, tigernuts have no known inflammatory markers making them a safe and delicious flour to consume
Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.
Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root.
Coconut: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.
Substitutions:
Tigernut flour: If you don’t have access to tigernut flour, you may use almond flour instead. It has a similar texture but comes from the almond nut whereas tigernuts are not a nut at all but a tuber. I use the gemini brand of tigernut flour which can be purchased at whole foods or on amazon.
Cassava flour: Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.
Cherries: If you do not want to use rainier cherries you can substitute this with any other berry or cherry you like.
Arrowroot flour & Tapioca Starch: These are basically interchangeable in most of my recipes. When indicated, you may swap one out for the other. I purchase these either from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon.
Eggs & Gelatin: If you are allergic to eggs or on the Autoimmune Protocol, you may use gelatin as a substitute instead. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg. See notes below for how to make it
Gelatin Egg:
To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your bake. It will harden as you continue working.
Ingredients:
3/4 cup tigernut flour
1/2 cup tapioca starch
2 tbsp cassava flour
2 tbsp coconut flour
1 tsp baking soda
3 ripe bananas
1 egg
1/4 cup melted coconut oil
1 tsp cinnamon, or to taste
1 cup pitted cherries (+ extra for topping)
Preparations:
Turn your oven to 350F. Mash the bananas in a bowl or food processor until smooth. Add in the egg and melted coconut oil. Stir until combined.
In a separate bowl combine your flours, baking soda and cinnamon. Stir with a spoon until they are mixed together well.
Then, sift this flour mixture into the wet ingredients and stir with a spoon until the batter is fully incorporated. Set aside.
Pit your cherries and remove the stems. Gently fold them into your batter as well. Then, transfer to a coated and lined loaf tin.
Top with a few extra cherries. Then, bake for 30 minutes. Allow to cool before cutting or slicing while this loaf is slightly warmed.
