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Banana bread — it sounds like bread flavored with banana. But that’s not quite what it is. I set out with bananas, dates and a loaf tin and ended up pulling this lovely ‘bread’ from the oven, which actually feels more like a cake. I like to have it as a snack, but I’ve discovered I also love it for breakfast with a smear of nut butter on top.

Recipe

Super delicious banana bread

This super delicious banana bread is made with ripe bananas, Medjool dates and almond flour, making it naturally sweet and gluten-free. Perfect as a healthy treat with coffee or as a snack between meals.

Course	Snack
Kitchen	American
Servings	6-12

Preparation time

Preparation time	1 hour
Time in oven	40-45 min
Total	1 hour

Equipment

Oven 175°C
blender
whisk
mixing bowl
mortar
loaf pan

Ingredients

3 ripe bananas
3 large Medjool dates (pits removed)
2 handfuls of walnuts
3 eggs
150 g almond flour
1.5 tsp baking powder
pinch of salt
1 tbsp raw cacao nibs
1 tbsp agave syrup

Super delicious banana bread

1. Preheat the oven to 175°C.

2. Purée the bananas (reserve half a banana for slices on top) and the dates in the blender.

3. Whisk the eggs with a pinch of salt until airy with a whisk. Fold the almond flour into the eggs and add the baking powder. Chop the walnuts and add those as well. Grind the cacao nibs a little finer in the mortar and add them to the bowl. Now stir in the banana-date mixture.

4. Grease the loaf pan with coconut oil and pour in the batter. Slice the reserved half banana into thin slices and arrange them on top of the cake. Bake the cake in the oven for about 40 to 45 minutes. You can check if it’s done by inserting a skewer: if it comes out clean, it’s ready.

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This banana bread is best when the bananas are very ripe. The riper the banana, the sweeter and creamier the bread will be. Store the banana bread covered at room temperature or in the fridge for up to three days.

Want to make the banana bread a bit more festive? Sprinkle some extra cacao nibs or chopped walnuts on top before baking for a crunchy finish. This recipe also freezes well: slice it and store the pieces in a freezer bag.

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