Updated: Mar 10
A deliciously moist and dense banana bread that is free of added sugars.
½ cup flour (such as wholemeal, spelt, or buckwheat for a gluten-free option)
½ cup almond meal (blanched or unblanched)
2 teaspoons cinnamon
1 ½ teaspoon baking powder
1 teaspoon fresh grated ginger or ginger powder
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt
2 large eggs
¼ cup olive oil
¼ cup milk (choice of dairy or any alternative milk)
3 medium ripe bananas
8 dates, finely chopped or puréed
1 teaspoon vanilla extract
1 teaspoon lemon juice or apple cider vinegar
Preheat oven to 180oC. Line a loaf or slice tin with baking paper. In a large mixing bowl, combine all dry ingredients.
In a separate bowl, whisk together eggs, oil and milk. Add bananas and mash into the wet mixture with a fork, leaving a few chunky banana pieces. Combine dates. Then add wet mixture into dry mixture and fold through until just combined. Pour the mixture into prepared tin. Place tin on the bottom shelf of oven. Cook for 45 minutes or until a skewer inserted comes out clean. It may be necessary to cover with foil if over-browning on top. Once cooked through, allow the loaf to cool slightly before removing it from the tin. Cut into thick slices.
Serve it warm with a little butter or cold as is or with a little ricotta and honey – yummo!
Alternatively, you could spread slices with a nut or seed butter of your choice, such as peanut or almond butter.
The banana bread keeps in the fridge, in an airtight container, for up to 1 week.
Alternative Flavours & Additions
Try decorating it with sliced banana, shredded coconut, or chopped walnuts or pecans.
Chocolate Banana Bread, anyone? Try adding ½ cup chopped walnuts, pecans, raisins or chocolate chips to change up the flavour and texture.
Try adding 2 teaspoons of lemon or orange zest for a varied flavour.
Try coconut apple bread by switching the almond meal with ¼ cup coconut flour and the ripe bananas with three cups of stewed apples. Sprinkle with shredded coconut.
Try increasing the protein content by adding 2 tablespoons of protein powder of your choice.
Try converting it to mini muffins, by cooking for 15-20 minutes or until a toothpick comes out clean.