I love banana bread and do already have a pretty good recipe for one (which includes Nutella so obviously it's good) but this one is different.
It's just as yummy, moist and bananery (sure, it's a word) with the exception of being gluten and wheat free, lactose free and refined sugar free. As bananas are already pretty sweet, not much sugar is needed but some added sweetness comes from dates which make it even more delicious and squidgey. I also added in some extra chopped dates for a nice texture. Some chopped walnuts or pecan nuts would also be amazing and add a good crunch to the loaf.
Try this with a thick spread of peanut butter (obviously) for a delicious, surprisingly healthy, breakfast. Or at any time of the day really.
2 ripe bananas
1/2 cup dates (+plus extra 1/2 cup chopped, optional)
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1/2 tbsp maple syrup (optional if you want it a little sweeter)
1 tbsp coconut oil
1/4 cup almond milk
1 3/4 cup plain flour (GF or GF oat flour)
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1 banana thinly sliced to top (optional)
- Preheat oven to 180C and lightly grease a loaf tin.
- Put bananas, 1/2 cup dates, flax egg, coconut oil, vanilla, maple syrup (if using) and almond milk in a food processor or blender.
- Pulse until pureed and well blended.
- Stir together the flour, salt, baking powder and cinnamon.
- Add blended banana mix to dry ingredients and stir until well incorporated.
- Chop up the remaining 1/2 cup of dates and add to the mix if desired.
- Pour batter into prepared loaf tin.
- Top with thinly sliced banana (optional).
- Bake in preheated oven for about 45 minutes until the top is golden brown and a skewer inserted into the middle of the loaf comes out clean.