My sister in law gave me the recipe for this delicious banana bread. Its a much healthier alternative to your average banana bread and I haven't met a kid or grown up yet who doesn't like it!
Sugar, gluten and dairy free
8 dates, seeded and chopped*
3 ripe bananas, mashed
1 tsp vanilla
½ cup coconut oil, melted
1 tsp bicarb soda, or gluten free baking powder
1 cup shredded coconut
1 cup brown rice flour (I put 1 cup of brown rice in the food processor and pulse it for about 15 seconds - its course which adds to the texture of the bread)
I often add a cup of berries (fresh or frozen and defrosted)
Preheat oven to 180. In a bowl combine melted coconut oil with vanilla, eggs, dates, and bicarb, then add bananas, coconut, berries and brown rice flour and mix till combined.
Pour into a lined loaf tin and bake approximately 50-60min. Test with a skewer at 50 minutes. If it comes out clean remove from oven and allow to cool in pan for 10min.
It is delicious warm or cold. I’ve served it warm for dessert with yoghurt, or with banana coconut icecream (see recipe).
Best kept in an airtight container in the fridge. I usually make a double mixture and make muffins or slice the extra loaf and put in the freezer whole or in individual slices for lunchboxes/park snacks.
* Medjool dates will give the best result as they are soft and rich. If using other dates which tend to be dryer, add a few extras and soak in some water before using.