As we all know a banana bread is the perfect way for using up those overripe bananas that are lingering on the counter. I suggest checking out my gluten free and dairy free recipe which will deliver not only healthy but also delicious and flavorful banana bread.
This recipe happens to be a frequent request from my brother-in-law and it is our absolute favorite as well. We love this version because it’s sweetened with dates and just a bit of coconut sugar, which in my opinion makes it a yummy and guilt-free choice.
Like most Banana Bread recipes this one is also easy to make, even if you’re just starting out in the baking world. No fancy skills needed—just a craving for a tasty and healthier treat.
You might also like my other recipes with bananas:
- 4 ripe bananas
- 1 tbsp of lemon juice
- 90 g oat flour
- 80 g rice flour
- 80 g almond meal
- 35 g tapioca starch
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 ½ tsp ground cinnamon
- 15 g coconut sugar
- 70 g dates (soaked in hot water for at least half an hour)
- 30 g melted coconut oil
- 3 eggs (room temperature)
- 1 cup chopped walnuts (optional, for extra crunch)
- 1 banana
- ¼ cup chopped walnuts
- Preheat your oven to 180°C and prepare the loaf pan.
- Mash the bananas using a fork or potato masher. Then add lemon juice and mix.
- Place the drained dates, eggs and coconut oil in a blender and blend until smooth. Then mix with mashed bananas.
- In a large bowl, mix all dry ingredients, then add the wet mixture and mix well. Stir in chopped nuts.
- Pour the batter into the prepared loaf pan, place slices of banana on the top of the cake batter and sprinkle the nuts. Bake for about 50 minutes or until a toothpick comes out clean.
- Remove the cake from the pan and cool on a wire rack.
- If your dates are soft, you don't need to soak them.
- Store the banana bread in a tightly closed container in the fridge for up to 3 days. Warm up in the oven for about a few minutes before serving.