Protein Matcha Banana Bread with Tigernuts (It’s Paleo-Friendly and Gluten-free!)

Matcha Protein Banana Bread Recipe with Tigernuts (It's Gluten Free!)


I have a baking project for you: protein matcha banana bread!


We’ve already had a conversation about one of my most recent obsessions – tigernuts. If you missed it, catch up here. If you follow me on Instagram, you know my other not-so-secret obsession: matcha. From matcha lattes to matcha chia pudding, matcha overnight oats and matcha cacao energy balls, it gives every dish a smooth, delicious, green-tea like flavor.


So what happens when you mix two obsessions together in one heck of a healthy banana bread?
Dreamy, satisfying, flavorful heaven. I even had to close my eyes a little bit to savor every bite a little deeper, merging into superfood oneness.
Matcha Protein Banana Bread Recipe with Tigernuts (It's Gluten Free!)
Using only whole food ingredients like tigernut flour (it’s raw and gluten-free), premium matcha, healing powdered moringa leaf, clean plant-based protein, and raw stone ground nut butter, this moist, flavorful banana bread with crunchy almonds and pumpkin seeds will turn your dessert/breakfast or snacktime upside down. Yes, it’s THAT dreamy. Need I say it’s also a nutritional powerhouse that is guaranteed to keep you satisfied and energized?
Oh, and thanks to potent moringa leaf, this matcha banana bread is officially a green food. We all know pretty much anything green is universally good for you. Enjoy!
Matcha Protein Banana Bread Recipe with Tigernuts (It's Gluten Free!)
 Matcha Protein Banana Bread Recipe with Tigernuts (It's Gluten Free!)


  • 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.