This banana bread is the perfect recipe if you have a few bananas that are past their best and you don’t want them to go to waste. I am always so pleased when there are a few left over banana’s, because it is a good excuse to make a loaf or a batch of muffins. This loaf is delicious, moist and fluffy, my husband loved it and gave it the big tick of approval! This recipe is gluten, sugar and diary free so it is very healthy, perfect for breakfast by toasting it, as a snack or warmed up for dessert.
When I made this loaf I also made a loaf without the pecan nuts for my kids lunch boxes. When the loaf cooled I sliced it into more than 12 pieces and put each slice into a zip lock snack bag and then into the freezer. When I pack their lunch boxes in the morning, I put a snack bag into their lunch box straight from the freezer and by the time they eat the slice of banana loaf for morning tea, it is defrosted and fresh.
- 1 cup almond meal
- 1 cup dried dates
- 2 tablespoons of coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 ripe banana's
- 3 eggs
- 2 tablespoons olive or coconut oil
- ½ cup chopped pecan nuts
- Turn the oven on to 180 degrees to pre-heat and line the a loaf tin with baking paper.
- Place the almond meal and dates in the food processor and whizz until the dates are finely chopped.
- Add the rest of the dry ingredients, the coconut flour, baking soda and cinnamon, whizz until combined.
- Add the wet ingredients (the eggs, peeled banana's and oil) into the dry mixture. Blend together until the mixture is fully combined.
- Add the chopped pecan nuts and stir into the mixture.
- Place the mixture into the prepared loaf tin and if you wish place whole pecans on top of the loaf mixture.
- Put in the oven for 30 minutes. Check with a skewer that the loaf is cooked.
- Eat warm from the oven or when cools.