We were gifted a banana bread by a friend not too long ago… Honestly, I don’t think it lasted more than 2 days in our house – my husband absolutely loved it! The only downside was that it was one of those laced in sugar. My husband jokingly asked when I am going to bake him banana bread (hint, hint, nudge, nudge)… And then I found this recipe! Do yourself a favour… Bake an extra one and freeze it, or gift it to someone. Yummy as can be – and incredibly easy!
Ingredients:
- Dry 1 cup almond flour
- 1 cup coconut flour
- ½ cup ground flaxseed
- ¼ cup psyllium husks
- 1 teaspoon baking powder
- 5 dates, pitted, roughly chopped
- 3 eggs
- 2 tbsp honey or stevia
- 2 tsp coconut butter
- 2 tsp vanilla essence
- 3 ripe bananas, mashed
- ½ cup rice/almond milk
- Preheat the oven to 180 C
- Combine all the dry ingredients together
- Combine all the wet ingredients together – I used my Nutribullet to blend these together to form a smooth mixture
- Add the wet ingredients to the dry ingredients, until all a batter forms (consistency similar to dough, but more crumbly)
- Use a standard baking tin, and line with coconut butter and a little coconut flour to prevent bread from sticking
- Spoon the batter into the baking tin, using a spoon to flatten it, creating an even bread (layer-by-layer works well)
- Bake in the oven for 40 minutes, testing with a toothpick to see whether it comes out dry
- Once done, remove from oven and baking tin. Serve hot or cold with a little butter.
