I love the sweet and chewy medjool dates in this loaf, they add a caramel like taste and texture, which is oh so good. And the walnuts provide a crunch that is a nice contrast to the rich, moist crumb.
Don't be afraid to work with coconut flour! It is very easy to bake with, you just need to be sure to use lots of liquid as it is very high in fibre which means it soaks up a lot of moisture. I assure you that this recipe will result in a moist and delicious banana loaf..
3 large ripe bananas
4 organic or free-range eggs
3 Tbsp coconut oil, melted + extra for greasing loaf tin
1 Tbsp raw honey (optional, as the bananas naturally sweeten this loaf if you use really ripe ones)
3/4 cup coconut flour
3 Tbsp coconut milk, or any milk of your choice
1 Tbsp chia seeds
1 1/2 tsp aluminium-free baking powder
1 tsp vanilla essence (the real stuff)
1 tsp mixed spice
1/2 tsp unrefined sea salt
8 medjool dates, pitted and chopped
handful walnuts (optional)
Preheat oven to 180°C, grease a medium sized loaf tin with the extra coconut oil and line with baking paper.
Place bananas in a food processor and blend until relatively smooth. Add the eggs, coconut oil and honey, blend until well combined. Add remaining ingredients (excluding the walnuts and half of the dates) and blend until well combined.
Pour mixture into lined loaf tin, sprinkle with the remaining dates and walnuts. Bake for 40 - 45 minutes or until a skewer comes out clean when inserted.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack. Keep in an air tight container in the refrigerator for up to five days.
I adapted this recipe from a Food Matters recipe for Coconut Banana Bread.