I have been making this banana bread for almost 10 years now. It's an all-time favourite in our household! Quite often I might forget the walnuts, or put coconut shavings on top instead of nuts...it really can be customised to your liking. I love that this banana bread can be pre-cut and frozen, and taken out as needed, making it the perfect lunchbox snack for kiddos. I typically heat in the microwave or toast in toaster until slightly soft/warm, then lather with 100% pure butter - so delicious!
One of my favourite things about this recipe is that it contains anti-inflammatory omega fatty acids from the chia seeds, extra virgin olive oil, and also walnuts. It also contains a generous dose of fibre from the dates, and coconut flour, to support gut health. A tip for reducing the sugar content naturally occurring in banana's is to use banana's that are not too brown - just slightly brown, although this will effect taste of the loaf. The cinnamon in the recipe will help to regulate blood sugar and also the fibre.
I hope you enjoy this recipe as much as my family and I have enjoyed it over the past 9 years!
Time: 60mins 10 Ingredients Serves 10-12
Ingredients
3 Banana (large, very ripe, mashed (400g approx)
1/4 cup Extra Virgin Olive Oil (light flavour)
2 tsps Vanilla Extract
6 Egg (large, whisked)
1/2 cup Coconut Flour
2 tsps Baking Powder
2 tsps Cinnamon
1/3 tsp Sea Salt
3/4 cup Walnuts (chopped)
8 Pitted Dates (chopped )
1/4 cup Chia Seeds
1/2 tsp Stevia Powder (optional for added sweetness )
Method
Preheat the oven to 350ºF (170ºC). Line a loaf pan with parchment paper.
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined - alternatively you can do this by hand in a large bowl.
Add the coconut flour and chia seeds and mix through. Do not over mix. Rest for 10 minutes to allow the chia and coconut flour to expand.
Fold in the walnuts, reserving some for the top.
Spoon batter into the tin – at this stage you could decorate the bread with flaked coconut of sliced banana, and chopped walnuts before baking.
Bake for 50 – 55 minutes (a skewer inserted into the centre should come out dry). Remove from the oven and allow to cool before turning out the loaf. serve with pure butter. Enjoy!
Notes:
Leftovers
Store in an airtight container in the fridge for up to seven days. Freeze for up to three months.
Serving Size
One serving is one slice.
More Flavour
Add chocolate chips.
I’d love to hear your feedback below on how you liked this recipe! Please comment below for any changes or tips that you found helpful.
You can also access a free copy of this recipe card for printing from my online store
More recipes like these can be found in my eBooks.
Bec xx
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