If you end up with a bowl full of brown bananas don’t throw them away use them to whip up a quick banana bread which is delicious.
A delcious vegan banana bread full of nutrients fibre and nutrients.
- 4 ripe bananas peeled
- 6 pitted medjool dates
- 1/4 cup melted coconut oil
- 1/4 cup almond butter
- 1 cup rice flour
- 2 tbs milled flaxseeds
- 1 tsp gluten free baking soda
- 1 tsp 1 tbs ground cinnamon powder
- 1 tsp vanilla powder
- 1/4 cup raw cacao powder
- 1 ripe pear sliced
- 1/4 cup crushed pecans
Preheat a fan oven to 180 degrees or equivalent
Add the bananas, pitted medjool dates, coconut oil and almond butter to a high speed blender and blitz until the mixtured is fully combined
In a bowl add the rice flour, milled flax seeds, baking soda, cinnamon, vanilla and raw cacao and mix well
Add the banana mix to the dry mix and stir until fully combined
Pour into a silicone bread mould
Position the sliced pear and pecans ontop of the banana bread
Pop into the oven for 30 minutes
Once cooked remove from the oven and leave to rest/cool for at least 30 minutes before removing from the silicone mould
To melt your coconut oil submerge the jar into a bowl of hot water. Coconut oil is a stable oil so can go from solid to liquid many times without spoiling.