GLUTEN FREE BANANA BREAD
with chunks of dates
I used to hate bananas and everyone who ate them, especially near me.
Just the smell of them, urgh, and then the yukkie texture and the fact that they rot so easily once opened or mashed, and then the peel that everybody just leaves on their desk or worse in their hand. Brrrr.
Bananas were just NOT my thing, and since they aren’t my dad’s thing either I never really was forced to like them anyway.
And then one day I wanted to copy Deliciously Ella’s banana loaf. It looked so easy and the result looked like something that could cut my croissant and pain au sucre cravings.
I tried to close my eyes as mush as possible during the banana mashing process and tried to ignore the fact that it was the main ingredient of the entire loaf, tasted it and hmmmm, kindaaa yummie!
After that I used to freeze slices of banana, since the texture is just like icecream but the taste is really nice. When I got used to that I then would blend them into smoothies. Once the taste of them wouldn’t bother me anymore in the smoothies I started adding them to my porridge and after that I would warm them in the pan before adding oatmeal and now I eat at least one banana a day. CRAZY!
BUT I still can’t eat a banana without first cutting it in nice slices with a knife.
I still can’t eat them like a monkey or any normal type of person would but I’m sure one day I’ll get there.
Baby steps, my friends. baby steps.
The bread I make the most now is based on the recipe in Niomi Smart’s new book ‘Eats Smart’.
- a pinch of salt
- 200 ml of oatmilk or other milk of choice
- 100 gr of pitted dates
- 1 tsp of bicarbonate of soda
- 1 tsp baking powder
- 25 gr chopped nuts (walnuts, hazelnuts, almonds. It’s up to you)
- 200 gr buckwheat flower or ground oats
- 2 1/2 ripe bananas
Mash two bananas and thinly slice the half one. Chop the dates and crush the nuts. Pour all the ingredients in a large bowl and stir. Grease a loaf tin with some coconut oil and add some parchment paper before adding the mixture. Put in the oven for about 40 min on 170°C. Allow to cool before taking it out of the tin.