I never got into baking because I cringe every time a recipe calls for sugar, 1/4 cup, 1/2 cup at a time. My hand is frozen and wouldn't pour the crystals into the batter.
I am finally learning to make treats with no "added" sugar. This banana bread is sweetened only by dates and well....bananas. I think it is absolutely delicious. But I don't like too much sweet to start with. If you are used to loads of sweets, your taste buds might require more to feel satisfied. If you start cutting down your sugar consumption, you might in time be sensitive enough to taste the subtle sweetness of this bread.
- 5 Medjool dates (pitted)
- 5 Tbl. warm water
- 3 very ripe large bananas
- 1 1/2 tsp. vanilla extract
- 1/4 cup coconut oil
- 3 eggs
- 2 cups almond flour
- 1 Tbl. coconut flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
Unsweetened coconut flakes for garnish
- Preheat oven to 350 degrees F and line a bread pan with parchment paper.
- In a food processor, combine dates with warm water (make sure dates are pitted). Process until you have a nice date paste. Add bananas, vanilla and process until just combined.
- Add coconut oils and eggs. Process until evenly distributed.
- In a large bowl, put in almond flour, coconut flour, cinnamon, baking soda and salt.
- Combine processed wet ingredients with dry ingredients.
- Pour batter into the bread pan and sprinkle coconut flakes on top for garnish.
- Bake for 45-50 minutes or until edges have browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut and serve.