This is a banana bread without the sugar, butter and crappy white flour. Save the white flour for making play-doh and glue. You do not need that in your guts. High fibre, high iron, rich in B vitamins, potassium packed bananas are great fuel for our bodies.
115g almond meal
115g quinoa flour (if you don’t have this you can use all almond meal. I just processed quinoa flakes in the food processor until I had flour)
6 fresh dates soaked in 1/4 cup boiling water (or 1/2 cup honey)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves (optional)
1/2 tsp ground nutmeg (optional)
4 very ripe bananas
2 large eggs, preferably organic and free-range
1 tbs ABC butter (almond, brazil & cashew) you can leave this out or use almond butter.
1/2 cup almond milk (or milk of your choice)
1/2 cup coconut oil, melted (olive oil is fine too)
1 tsp all-natural vanilla extract
1 cup walnuts (optional)
Preheat the oven to 160 C and line a loaf tin with baking paper. I used mini loaf tin- about muffin size. In a large bowl, mix the flours with the baking powder, walnuts and spices. In the food processor, process the bananas with the eggs, milk, dates & water, vanilla and coconut oil. Pour the banana mixture into the flour mixture and combine well with a wooden spoon or spatula. Transfer the batter into the loaf tin. Bake for 55-60 minutes, or until a toothpick inserted in the center of the banana bread comes out clean. If you are making mini loaves like I did, about 30 mins should be long enough.1