Healthy and Delicious Banana Bread (No added oil or sugar)
FYI: If you have a nut allergy, the almond meal can be substitute with just more regular, plain, old, white flour.
Ingredients
2.5 dl or 2 (US) cups of plain flour
2.5 dl or 2 (US) cups of almond flour/meal
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
10 pitteded dates
8 very ripe bananas
2 eggs
Optional:
1 tbsp of honey
a handful of dark chocolate chips
Preparation
- Preheat your oven to 150C or 300F.
- Prep a loaf tin with baking spray and line with baking/parchment paper.
- Add your dates, bananas and honey (if using) into a food processor or blender. Pulse until almost smooth. A few lumps of banana will make for a lovely texture once baked. Alternatively, you can mush your bananas with a fork and finely chop your dates.
- Pour your wet ingredients into a large bowl.
- In a smaller bowl combine all of your dry ingredients (baking powder, baking soda, salt, cinnamon and flours).
- Add 1/3 of the dry ingredients into the larger bowl with the wet ingredients. Combine with a spatula taking care not to over mix. Then add one egg. Combine. Add another 1/3 of the dry into large bowl. Then the last egg.
- Finally add the final 1/3 of flour and combine with the spatula.
- If you are using chocolate chips toss them in some plain flour, then fold into the mixture as well. Take care not to add too much additional flour.
- Gently pour or spoon the banana bread mix into the prepared loaf tin.
- Bake for 60-70 minutes in the centre of the oven until fully golden and fully baked. A toothpick should come out clean from the middle.
- If around 30 minutes you feel the banana bread is browning too quickly, simply cover the loaf with some aluminium foil.
- Enjoy as is or lightly toasted! I like mine with fresh raspberries. Cream cheese is a naughtier but delicious topping too!
