A classic banana bread, healthified. It’s what I do.
This bread is super yummy, especially with a cup of coffee, for breakfast, dessert, or a cozy anytime snack. It is sweetened entirely with fruit, and has protein and fiber from the eggs and almond meal. All good stuff y’all!
It is perfect as-is, but can be easily modified as well. Add-ins like chocolate chips or pecans would be great, and swapping the cinnamon for cardamom or other warm spices would also be lovely. Enjoy!
Grain-Free Banana Date Bread
Ingredients:
- 1 1/2 cups almond meal
- 1/4 cup arrowroot flour
- 3 tbsp coconut flour
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas
- 5-6 pitted dates
- 3 eggs
Method:
Pre-heat oven to 350 degrees F. Line a loaf tin with parchment paper.
In a large bowl, mix together the dry ingredients–almond meal, arrowroot, coconut flour, cinnamon, baking powder and soda, and salt.
In a food processor, quickly blend together the bananas, dates and eggs. A quick whir will do, no need to be completely smooth.
Pour the wet ingredients into the bowl with the dry and stir together until just barely combined–you’ll notice the baking powders really activate, so don’t move too slowly or you’ll lose the lift.
Pour into your lined tin and bake for about 50 minutes, give or take. It’s done when the bread springs back when pressed lightly.*
Remove from oven and cool slightly. Enjoy with coffee or tea ASAP.
*If your finger sinks into the bread when touched, it’s not done!
