This is a really nice Banana Bread that is grain free, dairy free, with no added sugar……and totally Paleo. The best part is that it is soooo easy to make and the kids love it. The sweetness in this recipe comes mainly from the ripe banana with the dates and maple syrup adding a little more. This recipe is a great one to use those bananas you have in the freezer, or the over-ripe ones you found on sale at the market.
- 1/2 cup coconut flour (sifted)
- 6 omega 3 eggs
- 4 dates + 1/2 tablespoon maple syrup (real maple syrup, not the sugary substitute)
- 1/4 cup coconut oil
- 1/2 tablespoon vanilla
- 1/2 cup bananas (I actually just throw in a whole banana)
- 1/2 tsp salt
- 1/4 tsp bi-carb soda
- Preheat oven to 180 degrees C.
- In a medium sized mixing bowl, combine dry ingredients.
- In a small mixing bowl, blend wet ingredients (including dates) with a hand mixer.
- Pour wet ingredients into dry, and continue to blend. (see notes below)
- Melt coconut oil, add to batter and blend.
- Add in mashed banana and stir till combined.
- Lightly grease loaf pan, and add batter (allow some room for the bread to rise).
- Bake at 180 C for 30 – 40 minutes (start checking at 25 minutes.).
- Let cool and serve.
If you do this in the Thermomix, put in all the ingredients except the banana and blend on speed 6 for about 30-40 seconds until all ingredients are well combined. Add banana pieces and blend – use reverse and speed 2 for about 5 seconds.
Sharon’s comments: The kids love this yummy banana bread, especially served warm with some nice home-made butter. It is a great (very satisfying) addition to the school lunch-box. I cut it up into serving sizes and freeze it so that it’s ready to pack on those busy mornings. It keeps very well in an airtight container for almost a week (if you can leave it for that long).
Coconut flour is a very dense, dry flour. It takes a bit of time to be fully incorporated and the mix gets to a good consistency. Don’t be tempted to add more flour or your mix will be far too dry. We like it for making cakes, breads, muffins, and cupcakes, because when baking with it you have to use very little flour and a lot of eggs. The end result is then very moist.