Thanks to Wholefood Simply for this banana bread recipe. What I absolutely love about it is that there is no sweeteners added to it apart from banana and dates and my kids love it! Having no nuts in it, it is also school friendly and using coconut flour makes it grain free too! You really can't get much better than this.
3 ripe bananas, peeled and quartered
10 medjool dates, pitted
3 tablespoons hulled tahini
2 teaspoons cinnamon
½ cup coconut flour, sifted
1 teaspoon baking soda
squeeze lemon juice
Pre-heat your oven to 175 degrees. Grease and line you loaf tin, measuring 19.5cm x 9.5cm.
In your blender or food processor, place your bananas, dates, tahini, salt and cinnamon and process until the mixture is smooth and well combined. Add the coconut flour and eggs and mix to combine. Add the baking soda and lemon and mix to combine.
Pour mixture into prepared loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean. Allow loaf to cool in tin for 5 minutes before transferring onto a cooling rack.
Makes 12 slices