Isolation has got us spending more time in the kitchen than ever and, like the majority of Instagram, we’ve been busy baking banana bread. A Rhian original, this recipe is the perfect way to round out your Easter weekend – packed full of flavour, fibre and healthy fats, it’s deliciously moist (yes, we went there) and the walnuts give it a great added crunch. As with all of our recipes, it’s gluten free, dairy free, refined sugar free and incredibly tasty.
Pro tip: the bread is best served hot with a little melted coconut oil or a dollop of natural coconut yoghurt.
4 (very) ripe bananas
2 small dates
4 tbsp flaxseeds mixed with 12 tbsp water
1 cup almond four
1 tsp milled flax seed
1 pinch salt
1 pinch nutmeg
3 tbsp melted coconut oil
1.5 tsp baking soda
1 tbsp vanilla
150g chopped walnuts
Preheat the oven to 180 degrees Celsius.
Mix the flaxseeds with water and let sit for 20 minutes – it should form a gel-like consistency which acts as a great plant-based alternative for the eggs.
When 20 minutes is up, mash the bananas into a large bowl until they make a paste, add the flaxseed “eggs”, vanilla, coconut oil and finely chopped dates.
In another bowl, mix the almond flour, baking soda, salt, nutmeg and milled flaxseed.
Mix both wet and dry ingredients together and add the walnuts if you are using them.
Use a little coconut oil to grease the loaf tin and pour in the batter.
If you have a spare ripe banana, slice in half lengthways and place in the middle for decoration (see picture above).
Place the tin in the oven and bake for around 45 minutes (you should be able to put a toothpick or knife in the middle and pull it out clean).