For me, there’s nothing better than a warm piece of banana bread straight from the oven and smothered in butter. I feel even better when I eat this version because there’s absolutely no refined sugar.
It’s so soft and moist on the inside and has that little bit of crunch on the crust. DE-LISH!
I serve this to Molly with some sugar-free jam or just plain. This is great for freezing in individual portions and then chucking in the microwave for an easy snack.
It’s also one of my go-to options when I am out and about and need to take some food with me for Molly.
* 2 ½ cups wholemeal self-raising flour
* 1 cup desiccated coconut
* 255g pitted dates
* ½ teaspoon of baking powder or bi-carb soda
* 2 large bananas
* ½ cup coconut oil
* 1 cup buttermilk
* 3/4 cup water
* 1 teaspoon of cinnamon
1. Pre-heat a fan forced oven to 180 degrees and grease and line a bread tin.
2. Place dates and coconut into a food processor and combine for 4-5 minutes until fine and crumbly.
3. Add bananas, buttermilk and coconut oil to the date mixture in the food processor and combine until smooth as shown in the picture below.
4. Combine flour and bi-carb soda in a large bowl.
5. Make a well in the dry ingredients and pour the wet mixture into the bowl.
6. Mix to combine. Add the water and stir.
7. Spoon the mixture into the pre-prepared tin and sprinkle cinnamon on top.
8. Bake in oven for 45-55 minutes or until a skewer inserted into the centre of the bread comes out clean and it is golden brown on top.
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* I give this to Molly for morning or afternoon tea and generally cut a 2cm thick slice in half and hand it to her to nibble on.
* You can also add a handful of berries to the mixture for something different.
* This freezes really well.
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