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.
Ingredients:3 ripe bananas, peeled and quartered10 medjool dates, pitted3 tablespoons hulled tahinipinch salt2 teaspoons cinnamon½ cup coconut flour, sifted4 eggs1 teaspoon baking sodasqueeze lemon juiceMethod: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