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!)
OMG – I can see why your family would fight over this banana bread (cake) it is absolutely delicious. I doubled the recipe in 2 loaf tins and they needed a good 45-50 mins In the oven. I forgot to line the bottom of the loaf tin with parchment paper so they did stick a bit . I won’t make that mistake again. 10 out of 10 Donna Mxxx
Thanks so much Michelle, hope your family enjoy them as much as mine do. Good idea to double the recipe, might save some disputes in the future…
Hi, looks amazing. When you say dry dates, do you mean mejool dates.
Thanks!
Hi Sarah, thank you for your message, you can use either dates, the dry dates that I usually use are purchased from my local health store and are normally organic and pitted and not as squish as mejool dates. The only reason why I use them is because they last longer in my pantry and they are pitted to make life easier. That being said, I have used mejool dates and they work beautifully as well. Thanks for pointing it out, I have updated the recipe to avoid further confussion….enjoy xx
This recipe is DELICIOUS and works perfectly! Thank you so much x
Thank you so much for your amazing comment, I love hearing when reader have tried and tested my recipes and love them! You have made my day!!