Just in time for the for the upcoming week, I’m excited to share with you my favorite Banana Bread recipe. I’ve been working, reworking, tweaking and retweaking this recipe for years to make sure I have THE BEST gluten/dairy/refined sugar free banana bread in the world. Super moist, not too sweet and made with pure, healthy ingredients. I absolutely love a slice with my chai tea, a new afternoon habit that I wouldn’t trade for anything.
If you are a baker, you know that gluten free baking is not for the faint of heart. Crumbly texture, gummy, gritty or just plan old blah is how I would describe most gluten free baked goods. It took a lot of iterations to ensure that my recipe doesn’t end up in the “it’s pretty good for gluten free” category. I dare you to notice a difference between this bread and one made with sugar and wheat. Plus it’s much better for you, made with good fats (coconut oil), protein rich flours (almond and quinoa) and natural sugars (ripe bananas and dates). Kids love it and adults beg for the recipe so this is one treat that will not last around very long. If you make it once and like it, double the recipe and make two loaves to serve for breakfasts or snacks.
Hint: You need a high performance blender to puree the dates.
- 3 eggs
- 10 dates
- 3 large ripe bananas
- 1/3 cup coconut oil melted
- 2 tsp vanilla
- 1 cup almond flour
- 1/2 cup quinoa flour
- 1/2 cup rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 350F. Line a loaf pan with parchment paper.
In a strong blender, blend eggs and dates on HIGH until dates are pureed, about 40 seconds.
Add bananas, melted coconut oil and vanilla and either mix/mash with a wooden spoon or pulse the blender on LOW for 5 seconds to achieve a chunky texture. You don’t want to liquify the bananas!
In a bowl, combine flours, cinnamon, baking powder, soda and salt and stir to mix.
Add the banana mixture to the dry flour mixture and combine by hand until everything is incorporated. Stir in chocolate chips. Transfer to the prepared pan.
Bake for 50 minutes or until golden brown on top and a toothpick comes out clean.