Baking & Sweets

Poppy & Tigernut Banana Bread

Poppy & Tigernut Banana Bread
Prep in
15 minutes
Cooks in
15 minutes

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 😉

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 🙂

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

Key Facts

  • Makes 1 Loaf
  • Gluten & Dairy Free
  • Low Sugar
  • Freezer Friendly


  • 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



Preheat your oven to 180ºC and line a loaf tin with baking parchment.


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.


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).


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.


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.


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.


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.














About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables