Banana bread is one of those things you can have during any time of the year. I personally make it once in a while to have with some tea or an at home made chai latte. I've heard is a kids favorite but during my childhood I had zero banana bread so I can't back that statement up. Baking something warm has that power to bring the family together and what better time than now with all that is happening around our planet.
I have ventured into the world of baking and began to make my own recipes; truly me just fuck*ng up many times to get something right. My banana bread is a healthier version of the standard banana bread. Incorporating some chia seeds, dark chocolate from my local chocolatier, Escazu and coconut oil which is rich in antioxidants, helps our liver, fights Alzheimers and boosts your high cholesterol among other benefits. My recipe is Completely refine sugar free, dairy free, and maybe even gluten free as I am not adding any white/wheat flours.
Ingredients:
+ 4 Bananas (3 ripe, 1 fresh) * use what you got like me
+ 1 Cup Almond Flour
+ 1/4 Cup Coconut Flour
+ 2 Eggs
+ 6 Medjool dates
+ 1/4 Cup plant based milk; I used almond
+ 1 1/2 TBS agave syrup / substitutes: 1/4 cup coconut sugar or 2 Tbs maple syrup
+ 2 tsp vanilla extract
+ 1/2 tsp ground cinnamon
+ 2 tsp chia seeds (or more if you like)
+ Non dairy Dark Chocolate Bar cut in squares or use chocolate chips *use as much as you"ll like
+ 1/4 tsp salt * I used Pink Himalayan salt
+ 2 TBS coconut oil (melted)
+ 1 tsp baking soda
+ 1/2 tsp baking powder
Instructions:
*Preheat oven at 350F
1. In large bowl add the ripped bananas and being mashing it until you achieve a smooth paste like mix. In a cup add the 6 medjool dates and add hot water to submerge the dated. Let the dates rest in the hot water for 3-4 minutes, drain the water, then begin to mash them as well. Incorporate the dates into the mashed banana. Pour in the milk. *Hand blender work great if you have one.
2. Add the eggs, vanilla extract, coconut oil and agave syrup into banana mixture.
3. Mix in the rest of the ingredients. Save some chocolate to add on top for decor.
4. Spray your bread mold with coconut oil or use parchment paper and place it across for an easy pull out method. Pour in the batter and spread evenly.
5. Cut the fresh banana in half and place on top of batter. Place chocolate chunks where you like.
6. Bake for 40 minutes at 350F or until tooth pick comes out clean from the center. *I find my banana bread tastes better the next day once all the moisture gets well absorbed.
If you make it let me know how it turned out!
Enjoy!
With Love,
Maggie ♥
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