Gluten-free, refined sugar-free, and delicious, this tastes just as good as the white flour and white sugar version but without the nasties.
This is perfect for an easy picnic snack or even afternoon tea. If dates and walnuts are not for you simply add the fruit and nut of your choosing instead!
Tip: You can also add 1/2 cup of dark chocolate chips to this recipe to kick it up a notch.
Ingredients
- 2 ripe bananas mashed
- 1/2 cup dates chopped
- 1/2 cup walnuts roughly chopped
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup honey, sugar-free maple syrup, maple syrup (alternatively use 1/4-1/2 cups erythritol)
Instructions
- Preheat your oven to 180°C then line a 9 loaf tin with baking paper.
- In a large bowl mix together all of the dry ingredients, except the dates and walnuts.
- In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
- Mix the wet ingredients into the dry until it becomes a batter, once mixed add in most of the walnuts and dates. leave some to sprinkle on top.
- Transfer the batter to the baking tin. Sprinkle over the extra dates and walnuts.
- Bake the banana bread for 45-50 minutes or until a skewer inserted into the center of the bread comes out clean.
- When the bread is done remove it from the oven and allow it to sit for 10-15 minutes before removing it from the tin. Slice and serve warm or room temperature.
- Enjoy!
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