I’ve mentioned before how much I like using bananas in making espresso banana muffins or the cocoa banana loaf, but this one just might be my new favorite simply because it doesn’t use any sugar. All the sweetness comes from the bananas and dates. There isn’t any stevia, either. So if you hesitate to use stevia because you don’t love how it tastes, this could be the banana bread for you. I use two bananas that are pureed to help sweeten the batter and a third that’s chopped up and mixed in because I like to taste the chunky pieces. The number of bananas or dates can be adjusted to suit your sweet tooth.
Date Sweetened Banana Bread
Makes 1 loaf (7¾ × 4½ × 3)
3 ripe bananas
1/2 cup medjool dates, pitted (5 – 6 dates)
1/2 cup butter or coconut oil, melted
1 /2 cup coconut flour
1/4 cup ground flax seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1/2 cup of pecans or walnuts, chopped
- Preheat oven to 325 degrees F. Grease a loaf pan.
- To a blender add two peeled bananas, pitted dates, eggs, and melted butter or coconut oil. Puree until smooth.
- Sift all dry ingredients together in a separate bowl.
- Add wet ingredients to the dry and stir until there are no lumps.
- Chop the remaining banana and add to batter along with the nuts.
- Pour into loaf pan bake for 50 to 60 minutes or until toothpick comes out clean.
- Let cool completely on rack before serving.
If making these into muffins, bake for 22 to 25 minutes. For even more sweetness and some melted gooeyness, mix in some dark chocolate (72%) chunks. It’s all good.