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.
4. Add the butter, vanilla and salt, mix.
Note: this isn’t a ‘big riser’ so don’t expect a loaf that balloons over the top of the tin.
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