MOIST BANANA BREAD

Have you ever noticed how banana bread is so much better when you use frozen bananas. It's because all the sugars come out when you freeze it. So powerful! I think I make banana bread at least once a month. I sometimes use egg and I sometimes use egg replacer like ground flax. The egg makes the bread rise a bit more, which makes the bread light and fluffy so I like to make this recipe with egg. Also feel free to change the recipe, take out the honey and add maple syrup or clear agave or add all three.

This banana bread is vegetarian, gluten-free, refined sugar free, soy free, dairy free and delicious of course! The dates and the frozen bananas give it so much sweetness....mmm I can't wait to go eat a piece. I hope you enjoy it as much as we do.

Moist Banana Bread

Banana bread is made every couple weeks in our home. It is the perfect snack for when you are hungry and having a lazy day. It has a beautiful banana flavour which satisfies my taste buds.

Makes 1 loaf



Prepare ahead – Remove pits and soak dates, covered in filtered water, for 20 minutes

Dry

·         1 cup brown rice flour

·         1 cup oat flour

·         1 cup quick oats

·         1 tsp. ground cinnamon

·         1/2 tsp. ground nutmeg

·         1 tsp. baking soda

·         1 cup whole or crushed walnuts (you can add more if you like)

·         1/4 cup shredded coconut

·         1/4 cup dark vegan chocolate chips (optional)



Wet

·         3 organic eggs or 3 flax eggs (3 Tbsp. ground flax seed + 6 Tbsp. filtered water)

·         8 medjool dates, remove pits and soak

·         4 large ripe frozen bananas – thawed (best flavor)

·         1/4 cup unsweetened apple sauce or 1 small apple, core removed

·         1/4 cup unpasteurized honey

·         1/4 cup coconut oil, melted

·         1 tsp. vanilla extract

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1. Preheat the oven to 350° F (175° C). Soak dates for 20 minutes. Drain. Line a bread pan with parchment paper.



2. If using flax egg, mix ground flax seed with filtered water and add to the fridge to let set for 10 minutes. In your blender add all the rest of the wet ingredients. Blend on high until smooth. Don’t forget about the flax egg, if using.

3. In a large mixing bowl, combine the dry ingredients (save some shredded coconut and chocolate chips for the top). Mix. Pour in wet ingredients and mix well. Pour into the bread pan on top of the parchment paper. Smooth the top with a spatula. Sprinkle the shredded coconut and chocolate chips on top.

4. Place in the oven on the middle rack and bake for 70 minutes. Leave banana bread in the pan for 20 minutes to let cool. Gently take bread out of the pan and place on a cooling rack to finish cooling. Let completely cool before slicing. Enjoy.