Banana bread is the all time favourite classic bread in our household. I tried many recipes and all of them gave the perfect result (like this vegan one with almond and chocolate). This one doesn’t contain sugar, it is sweetened with dates and bananas. It’s moist, delicious, also gluten-free and sweet enough without sugar. It’s also crisp because of the toasted sunflower- and pumpkin seeds on top. It’s perfect and wonderful for an afternoon tea/coffee session or for breakfast (toasted).
Make sure to use overripe bananas to get the best banana flavour.
Date Olive Oil Banana Bread
(Recipe inspiration: My Darling Lemon Thyme)
– 1 cup dates (about 9 pieces), pitted, chopped
– 2 tablespoons boiling water
– 1 teaspoon baking soda
– 1 and 1/2 cups brown rice flour
– 1/2 cup millet flour
– 2 teaspoons baking powder
– 3 bananas, peeled and mashed with a fork
– 1/2 cup extra virgin olive oil
– 2 organic or free-range eggs
– 1 vanilla bean, split and seeded
– grated zest of 1 lemon
– sunflower seeds, pumpkin seeds
In a small bowl mix together chopped dates with baking soda and boiling water. Set aside. Line a 23 cm (9 inch) long loaf pan with parchment paper. Preheat the oven to 180C (356F).
In a bowl combine the dry ingredients: rice flour, millet flour, baking powder. In another bowl mix together the wet ingredients: mashed bananas, olive oil, eggs, lemon zest and vanilla. Pour the wet ingredients mixture into the dry one, stirring until just combined. Fold dates, hot water and baking soda in.
Pour the mixture into the loaf pan, sprinkle the top with sunflower- and pumpkin seeds and bake it on 180C (356F) for about 60 minutes. It’s ready when the cake tester (or toothpick) comes out clean.