Banana bread is a classic recipe that kids love. It first made an appearance in American kitchens in the 1930s, and has been popular ever since. Our spin on this culinary classic allows you to make a fabulous banana bread without tons of sugar. Your children will love it, as will you, without the guilt! Pair it with vanilla ice cream or caramelized bananas (we’ll post a recipe soon for these, too) or both, for a special treat.
Prep Time: 15 minutes
Yield: 1 loaf
3 slightly over-ripe bananas
3 Medjool dates
2 cups whole wheat flour
¼ cup raw, organic coconut oil (see our coconut oil book (link to book) for info on why we chose this shortening)
¼ cup chopped pecans (optional)
¼ cup slivered almonds (optional)
3 tablespoons warm water
2 teaspoons of vanilla
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Soak dates in water for 5 minutes.
Blend dates and bananas in a food processor or blender until a thick paste of even color and texture is formed.
Add eggs, coconut oil, vanilla, and spices to blender or food processor. Blend until smooth.
In a medium mixing bowl, combine flour, salt, baking soda, and nuts. Sift together until even mixture is formed.
Mix wet and dry ingredients together until batter is smooth, except the lumps from the nuts.
Pour batter into a greased loaf pan (use coconut oil and flour, or butter for best results).
Bake for 45-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.