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.
INGREDIENTS
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
METHOD
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Preheat the oven to 180 degrees Celsius.
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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.
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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.
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In another bowl, mix the almond flour, baking soda, salt, nutmeg and milled flaxseed.
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Mix both wet and dry ingredients together and add the walnuts if you are using them.
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Use a little coconut oil to grease the loaf tin and pour in the batter.
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If you have a spare ripe banana, slice in half lengthways and place in the middle for decoration (see picture above).
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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).
Enjoy!
