Tempting as it is, don’t throw away over-ripe bananas that look really dodgy, they make the ideal ingredient for banana bread! Truly, the darker and squishy, the better, perfect for a dense yet really moist cake (yes I know everyone hates that word, but I can’t think of a more appropriate word to describe it) .
This without a doubt the most used recipe in my household, mainly because we always somehow have seriously over ripe bananas. I can’t say my family are big banana eaters at the best of time. I generally buy really green bananas which I will have as a snack during the day, then when they start to turn I wait for them to go really nasty and brown then use them up in a banana bread, which of course the family are then more than happy to eat.
Perfect with a big fat wedge of grass-fed butter or just as it comes.
- DRY INGREDIENTS
- 2 cup almond meal
- 1 cup organic dates
- 2 Tbsp coconut flour
- 1 tsp baking soda (bicarb)
- 1 tsp raw apple cider vinegar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- WET INGREDIENTS
- 2 ripe bananas (broken up)
- 3 eggs
- 2 Tbsp melted coconut oil
- 2 tsp vanilla extract
- STIR IN LATER
- 1 cup chopped pecan nuts
- Preheat the oven to 175ºC
- Prepare a loaf tin.
- In a food processor pulse the dates and the other dry ingredients together in a couple of short bursts (don't over do it as the almonds will release oils and become sticky and buttery)
- Add all the wet ingredients and gently mix with a spatula ensuring to mix all the dry ingredients from the very bottom.
- Gently stir in the chopped pecans.
- Pour into your baking tin and place in the oven.
- Bake for approximately 45-60 min, it will turn really dark brown all over.
- Cooking time may vary, so make sure to test the loaf properly before removing it. It won't overcook if you leave it in for a little longer (I've been known to forget it in for over an hour and it still turned out fantastic!)