As you guys know, I have a serious passion for healthy baked goods (especially muffins). You can bet that love extends to banana bread. This weekend, I was freezing up a bunch of over ripe bananas for future banana nice cream making, and I figured why not keep a couple out of the freezer in order to try my hand at making banana bread for snacking on this week, while I’m running around and travelling for work.
This banana bread is really easy – it doesn’t require any complicated ingredients and takes only 20 minutes to prep. I chose to use dates as a sweetener instead of something more refined because I like that they’re high in lots of essential minerals like calcium, iron, phosphorus, sodium, potassium, magnesium and zinc. They also contain vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K. Definitely a better option than plain old sugar, which has all the sweetness but none of the extra nutrition. This recipe comes out pretty sweet, so if you’re looking for something a little less sugary, you may want to reduce the amount of dates that you use to 3/4 or even 1/2 a cup.
I added blueberries to this recipe because that is what I had on hand (and, let’s face it, blueberries are frickin awesome), but you could easily make this without those or throw in some chocolate chips, raisins, walnuts or whatever else you like. Also, it is super easy to make this recipe gluten-free. All you need to do is swap out the flour for an all purpose gluten-free flour or gf oatmeal flour and there you go. Let me know in the comments if you try any other substitutions and how they turn out!
- 2 c while wheat pastry flour, all purpose gluten free flour or oat flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 2 tsp organic vanilla extract
- ¾ tsp baking powder
- ½ tsp salt
- 3 large ripe & spotty bananas, mashed and 1 banana to top, if desired
- 1 cup pitted medjool dates, packed
- ½ cup unsweetened non-dairy milk
- 2 tbsp flax seed powder
- 6 tbsp water
- 1 cup fresh blueberries (optional)
- Line a loaf pan with parchment paper.
- Mix flax seed powder with water, stir well and leave it aside till gooey.
- In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well.
- Using a food processor, blend together the dates and liquids until smooth.
- Add the mashed banana and flax seed mixture and stir till it’s combined.
- Add date and banana mixture to the dry mixture; stir until combined. Add in optional ingredients.
- Scoop/pour mixture into prepared loaf pan.
- If desired, take the fourth banana, slice and press into the top of the bread.
- Bake for 50-60 minutes at 350°F, or until a toothpick comes out clean.
- Let the bread cool down completely and enjoy.
I hope you guys like this recipe! Let me know below if you try it 🙂