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! Every home needs a go-to banana bread recipe, could this one be a staple at your place?
Wholefood Simply Banana Bread
3 ripe bananas
8 medjool dates, seeds removed
3 tablespoons of tahini or 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 – 6 eggs*
pinch of salt
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line your loaf tin.
Blend the bananas and dates together until smooth. Add the remaining ingredients and mix until well combined. Pour mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly. Enjoy!
*I have made this with four, five and six eggs, all were delicious. The more eggs you use the higher the protein content will be. Simply use what works for you.