Banana bread is an old-time classic and a recipe that's particularly beneficial to have when there are a number of over-ripe bananas in the fruit bowl. Give it a try. It's one of those baked goods that is hard to stop eating with just one slice. And with no sugar, eggs, butter or salt common in the original recipes.
Banana Bread (Makes 1 loaf or 2 mini-loaves)
- 1 flax egg (1 tablespoon ground flax in 3 tablespoons water - let gel for 5 minutes)
- ¼ cup almonds
- 4 medium dates (e.g. Deglet Noor)
- 3 medium very ripe bananas (about 1 to 1¼ cups mashed)
- 2 tablespoons filtered water
- 1 cup oat flour
- 1 cup rolled oats
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp vanilla powder (optional)
- ½ cup chopped walnuts
Optional Mix-ins
- ½ cup blueberries
Preheat oven to 350°F. Line a loaf pan with parchment or lightly dust with flour or use silicone pans
Make the flax egg by adding 1 tablespoon of flax to 3 tablespoons of water and mix thoroughly. Set aside for 5 minutes.
Add almonds and dates to a food processor and process to a fine chunk. Do not let them ball up though.
Add the bananas, water and flax egg and mix in well.
Add flour, oats, baking powder, baking soda, cinnamon and vanilla, if using it, and mix well.
Add walnuts and any optional mix-ins and pulse to distribute throughout the batter.
Pour into the loaf pan(s) and smooth the top.
Bake 45–55 minutes, or until a toothpick comes out clean or nearly clean.
Let cool at least 20 minutes before slicing so it firms up.