Simple Banana Bread (Recipe)
BIANCA SLADE
The perfect meal for my fussy little ones, the ideal lunch box snack for school kids, and a sustaining and satisfying breakfast for those rushed mornings, or happily indulge anytime! Every home needs a go-to banana bread recipe, could this one be a staple at your place?
Ingredients
- 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
Method
- Preheat your oven to 180 degrees celsius 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.
*In the past this has been made with four, five and six eggs- all were delicious. Simply use what works for you.
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Bianca Slade is the mother-of-two behind the blog Wholefood Simply and author of three recipe books: Wholefood Simply Real Food Recipes, Wholefood Simply Mixed, and Wholefood Simply Thank You.
Today, her aim is to make things a little easier for those embarking on the real foods path, and to help families living with intolerances and allergies in the hope of putting fun and simplicity into what can sometimes be a daunting and dull experience. Ultimately, she simply wants to create food that is enjoyed by all.