Date & Walnut Banana Bread
Dairy Free. Gluten Free.
Everything you love about banana bread but dotted with dates and walnuts for extra deliciousness! Moist, hearty and the perfect amount of sweetness. To get the best flavour, make sure your bananas are ripe and spotted brown.
Makes approx. 10-12 slices
Ingredients
3-4 very ripe bananas mashed, about 1½ cups
1 egg
3 tbsp avocado oil, olive oil or melted coconut oil
¾ cup unsweetened oat or almond milk
1 tsp pure vanilla extract
3 tbsp maple syrup
¼ cup coconut palm sugar
¼ cup brown sugar, packed
1 tsp cinnamon
3 ½ tsp baking powder
¾ tsp sea salt
1 ¼ cup almond flour
1 ¼ cup gluten free flour ( I used “Anita’s All Purpose Gluten Free Flour”)
1 ¼ cup quick oats
3-4 medjool dates, pitted and chopped into little pieces
⅓ cup walnuts, chopped
Instructions
Preheat the oven to 350°F and line a 9 x 5 inch loaf pan with parchment paper.
In a large bowl combine the first 11 ingredients from bananas through to sea salt. Whisk together until well combined.
Add the almond flour, gluten free flour and oats. Stir to combine.
Fold in the dates and walnuts.
Pour batter into the prepared loaf pan.
Bake at 350°F for 1hour, until the top is golden brown and cracking.
Let the loaf completely cool before storing.
Tips:
I haven’t tried the recipe with other gluten free flours, so not sure how they will turn out if you use something different.
The awesome thing about using parchment paper is that you can just lift the loaf right out of the pan! Easy peasy, and makes for simple cleanup too!
To freeze, I suggest freezing individual slices, so you can just pull one out whenever the craving arises!