Paleo ‘Seeds & Dates’ Banana Loaf [Gluten free, Grain free, Dairy free]

Love banana bread? Love seeded bread? Love gluten free? Well, stick ’em all together and you get this soft, light, naturally sweet loaf that you’ll love too!

I am not a lover of bananas – mushy cooked ones in particular, but I do have kids and they do love them. So with one questionable looking ripe banana sitting in my fruit bowl, I decided to step away from work for a bit and make a loaf, as you do of course. 

I gathered some ingredients – unsure of where I was headed at this point, and just started mixing. You’ll see almond flour in one of the pics but I only landed up using coconut and flax. You could however substitute and use the almond instead 😉

  
The kitchen smells heavenly as this bakes, and that must be down to the  small amount of mixed spice that I added as an afterthought! I wanted a hearty, earthy tasting banana bread and that really elevates it to some next level yumminess! 

This would be great in lunch boxes, or as an after school treat, throw on some strawberries and coconut cream for an impromptu ‘bread pudding’, or even with a spread of butter and a cup of coffee… Hmmm… I might need to try that and forget about the mushy banana … ! 

Recipe for Paleo ‘Seeds & Dates’ Banana Loaf

Yield: 1 small loaf 

Prep time: 5 minutes

Cooking time: 20-25 minutes 

What you need

1 ripe banana

4 eggs, whisked

2 tblspns melted butter/ghee

1/4 cup chopped pitted dates

1/4 cup coconut flour

2 tblspns flaxmeal (ground linseed)

1/4 cup seed mix (linseed, sesame, pumpkin, sunflower)

1 tspn ground mixed spice

1 tspn baking powder (or combination of cream of tartar and baking soda, using a 2:1 ratio)

Few drops vanilla extract 

Pinch of salt 

What you need to do

1. Preheat oven to 170°C. Grease a small loaf tin, set aside. 

2. Mash banana in a mixing bowl, add chopped dates, and then add the whisked eggs and combine well. 

  
3. Add all the dry ingredients, and fold until thoroughly incorporated. 

4. Add the butter, vanilla and salt, mix. 

  
5. Empty the batter into your prepared loaf tin, and bake for 20-25 minutes.

 
6. Check that it’s cooked through (using a skewer or clean knife inserted into the middle – if it comes out clean, it’s done!). Turn out onto a cooling rack, and done! 

  
Slice and serve as desired. 

Note: this isn’t a ‘big riser’ so don’t expect a loaf that balloons over the top of the tin. 

  

Enjoy! 

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Please note: If you’d like to use or share this, or any of my recipes, please do! All I ask is that you please link back to this post when you do so. No pictures can be used without my permission. Thanks! 

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2 thoughts on “Paleo ‘Seeds & Dates’ Banana Loaf [Gluten free, Grain free, Dairy free]

  1. Hi Mel,

    Love your recipes! In this one, what can be sub for flax meal? I have mixed seeds but not linseeds on their own to make flour.
    Thank you for keeping us looking forward to eating clean 😉

    Like

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