My grandchildren love banana bread and ask me to bake it for them all the time. It’s so easy to make and friends can’t believe something that tastes that good can be healthy too!
Just because you have a nut allergy, it doesn’t mean you have to miss out. In this recipe, I’ve included a nut-free option as well.
- 3 Ripe bananas (1 1/2 cups mashed)
- 3 large eggs
- 1/4 cup coconut oil, melted
- 3 Medjool dates (pitted)
- 1 Tbsp honey
- 1 Tbsp vanilla extract
- 2 1/4 Cups almond meal/flour
- 1 Tsp baking soda
- 1/2 Tsp fine sea salt
- 1/2 Cup chopped pecans plus extra to sprinkle on top
For a nut-free alternative:
- Replace almond meal with 3/4 cup of each sunflower & pumpkin seeds ground down.
- Replace baking soda with 1 Tbsp baking powder.
- Emit pecans from the recipe.
Preheat oven to 160c/320f. Grease and line the base of a loaf tin.
To a food processor, add bananas, eggs, coconut oil, dates, honey and vanilla. Process until smooth.
Add Almond meal, baking soda and salt, process just until combined.
Remove blade and mix nuts by hand. Pour batter into a lined loaf tin. Sprinkle top with extra chopped pecans.
Bake for approximately 1 hour, or until skewer or toothpick inserted comes out clean. (turn during cooking as almond meal browns easily.)
Let cool in the tin for 20 minutes before removing to finish cooling on a wire rack.
Store in sealed container in the fridge. Keeps for 1 week. Freezes well, slice before freezing and place baking paper between slices.
Sue Joy is the author of The Joyful Table, this recipe comes from her new recipe book released later this year.