I have been making lots of versions of this gluten, dairy and sugar free banana bread lately because I keep ending up with a fruit bowl full of over ripe bananas and rather than throwing them out it’s the perfect opportunity to make a yummy banana loaf for the family. Today I decided to try a chocolate version by adding cacao to the mix and it is amazing!
This loaf is perfect for lunch boxes because it is nut free and lots of schools require that you don’t pack anything nutty in lunch boxes. This loaf is also a great option for breakfast or snacks because it is full of great real food ingredients and is totally delicious!
I hope you enjoy this loaf as much as we have.
- 1 cup dried dates
- ½ cup coconut flour
- ¼ cup raw cacao powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 ripe banana's
- 5 eggs
- 2 tablespoons coconut oil, melted
- ¼ cup water
- Turn the oven on 180 degrees celsius and line a loaf tin with baking paper.
- In a food processor place the dates & coconut flour and whizz together until the dates are very finely chopped.
- Add the cacao, baking soda and salt. Whizz until combined.
- In a large bowl, mash the banana's, then add eggs, whisk together with a fork.
- Add the coconut oil and water and combine all the wet ingredients.
- Then add the wet ingredients to the dry ingredients and combine trying not to over mix. (I do this in the food processor as it is pretty quick)
- Pour the batter into the lined loaf pan and place in the oven for 30 minutes or until a skewer comes out clean.