Rainy, cold, wintery days. For as long as I can remember such weather has made me want to make banana bread. I have lived through a lot of winters and consequently I have made loaves and loaves and loaves of banana bread. I would seldom use the same recipe twice. Until I came up with this one.
We are a little crazy for this bread at our place. I am constantly making it and we are constantly running out! It is a perfect meal for my fussy little boy, the ideal lunch box snack for my hungry school girl, and a sustaining and satisfying breakfast for my early-to-work-and-eating-on-the-run husband. As for me, I will happily indulge anytime!
- 3 medium to large ripe bananas
- 8 medjool dates, seeds removed
- 3 tablespoons of hulled tahini or a nut/seed butter of your choice*
- juice of 1/2 a lemon
- 2 teaspoons cinnamon
- 1/2 cup coconut flour, sifted
- 1 teaspoon bicarb soda
- 4 eggs
- pinch of salt
- Preheat your oven to 180° or 350°F. Grease and line your loaf tin. Mine measures 19.5cm x 9.5cm.
- Blend the bananas and dates together until smooth. Add the remaining ingredients and mix until well combined. Pour the mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly. Leave the loaf in the tin to cool for five minutes before gently transferring to a cooling rack to cool completely.
- Slice. Serve. Eat and enjoy!
*almond butter and peanut butter both work really well if you do not like hulled tahini.