“A lovely dense, moist and chewy gluten free banana bread loaf. “
Makes 1 small loaf
3 large bananas (reserve 1/2 of one for the top)
1 cup medjool dates
1/4 cup coconut sugar
1/2 cup non dairy milk (tiger nut milk would be great!)
1 cup oat flour (we used ground porridge oats)
1/2 cup tiger nut flour or pulp from the milk*
2 tbs ground flax or chia
2 tsp cinnamon or ginger
2 tp baking powder
2/3 cup walnuts or pecans– roughly chopped (reserve a few whole for top)
*if using pulp that is fairly wet, reduce the milk quantity a little.
Blend the bananas, stoned medjool dates, coconut sugar and non-dairy milk together and set aside. Add all the dry ingredients to a medium mixing bowl, mix to combine and then stir through the wet mixture until well mixed.
The mixture should be thick and lumpy but easily spoonable. Spoon it into a greased and lined small loaf tin and decorate the top with the set aside banana and nut peices (optional). Bake at 180°C for approximately 30 minutes, covering the top loosely with tinfoil after 15 minutes to prevent burning. Test for doneness with a toothpick.
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