Protein Matcha Banana Bread with TigerNuts


  • 3 ripe bananas
  • 1/2 cup gluten-free rolled oats, pulsed in blender for about 30 seconds or until they turn into powder OR 1/2 cup coconut flour for paleo version
  • 1/2 cup tigernut flour
  • 1 serving of plant-based protein (plain or vanilla, I recommend Sprout Living Plant-Based Superfood protein)
  • 1 tbs Moringa powder (I recommend More Moringa)
  • 1 tbs matcha
  • 1 tsp baking soda
  • Pinch of sea salt
  • 2 eggs (or vegan egg replacement: just combine 1 tbs. chia seeds or flaxseed meal with 2.5 tbs. water, mix and let set for 5 minutes to activate)
  • 1/3 cup nut butter (I recommend almond or sunflower butter from Dastony)
  • 1/2 cup nut milk or TigerNuts Horchata, Original
  • 1/4 cup pumpkin seeds and chopped almonds for topping
  • Optional: serve with almond butter drizzle and a side of cashew milk matcha latte


  1. Preheat oven to 350°F. Lightly grease a 9-inch loaf pan with tigernut oil (coconut oil works, too).
  2. In a medium-sized bowl, mash the bananas with a fork. Add nut butter, eggs (or egg replacement) and nut milk, and mix well.
  3. In a separate bowl, mix together all dry ingredients: flour, protein powder, matcha, moringa, baking soda and salt. Stir that into the banana mixture.
  4. Pour into a greased pan and top with pumpkin seeds and chopped almonds.
  5. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry.


Recipe from Breakfast Criminals

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