Banana bread is one of my favourite breads to make. My mother used to make banana bread and zucchini bread. Once time, My dad grew a zucchini so large we made a joke that it was a baby. We wrapped it in a towel and drew a face on it. I remember we felt really upset when we came home one day wanting to play with it and she brought out some bread.
Anyway, Being healthy one usually tried to avoid carbs, which is actually a shame because fibre is incredibly important (as are carbs) and if you eat wholemeal or whole wheat it is completely healthy. Thank you clean eating! So this banana bread is much healthier than its sugar-and-flour heavy counterparts. The dates and raw honey give sweetness – the dates make a great sure substitute. Then I’ve used coconut oil instead of butter and wholemeal instead of flour. It is still soft and fluffy, and as you can see I make mine with chunks of banana and date. If you prefer smooth, just blend them both until smooth. I hope you enjoy this lovely and sweet banana and date bread
Banana and Date Bread
- 200g wholemeal flour
- 2 tsp cinnamon
- 3 tsp baking powder
- 4 medjool dates, pitted
- 3 frozen or over ripe bananas
- 2 tbsp coconut oil
- 2 eggs
- 4 tbsp raw honey
Grease a loaf tin or line with parchment paper
Preheat oven to 340F (170C)
In medium bowl combine flour, cinnamon and baking powder with a fork so there are no lumps
In a blender or food processor process dates and bananas until smooth. If you also like chunks, leave out one date and half a banana. Chop these and add to smooth processed banana-date mixture.
Melt the coconut oil in the microwave (about 20 seconds)
In a large bowl (sorry there are three!) whisk together eggs, melted coconut oil and raw honey
Add the banana-date mixture, and whisk until completely combined
Add flour and gently fold until combined. Do not over mix or it will be very thin
Pour into the loaf tin and bake for 40 minutes.