MY BANANA BREAD RECIPE | Gluten Free, Refined Sugar Free & Healthy | Annie Jaffrey

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Preheat the oven to 180°C (350°F).

Prepare a baking tin lined with parchment paper.

Slice the dates in half and remove the seeds, then place them in a food processor with a dash of water to blend into a paste.

In a large bowl, mash the ripe bananas using a fork or potato masher until smooth.

Add the wet ingredients to the mashed bananas: 1/2 cup melted coconut oil, 1 egg, 1 teaspoon vanilla extract, and about 1 tablespoon almond milk. Mix well.

Add the date paste to the banana mixture and combine.

In another bowl, mix the dry ingredients: 1 cup almond flour, 1 cup oats, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1 teaspoon cardamom, and a pinch of salt.

Add the walnuts and dark chocolate chips to the dry mixture and stir.

Combine half of the dry mixture into the wet mixture and blend together.

Pour the batter into the prepared baking tin and optionally top with more chocolate chips, walnuts, and coconut flakes.

Bake in the oven for about 50 to 60 minutes, checking doneness with a toothpick.

Let the banana bread cool for about 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens