Trying to get your new year off to a healthy start? That’s great! But, what happens when you’re craving something sweet? Check out this grain-free, gluten-free banana bread that comes together fast, sourced from NYC-based Health Coach, Beth Lipton. It has no refined sugar, but gets its sweetness from bananas and dates, so you can feel good about eating it for breakfast and snacks all week. Kids love it too (but you don’t have to share it with them; we won’t tell).
Ingredients
1/2 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3 large ripe bananas
4 large eggs
5 pitted dates
1/2 cup macadamia nut butter (you can substitute cashew or almond)
1/4 cup extra virgin olive oil
2 tsp. vanilla extract
Optional Add-ins: 2 oz. chopped dark chocolate (at least 72% cacao) or 1/3 cup mini dark chocolate chips, or 1/2 cup chopped toasted nuts or coconut, or 1 tsp. cinnamon or pumpkin pie spice
Directions:
Preheat oven to 350ºF. Grease a 9-by-5-inch loaf pan generously. In a large bowl, whisk together coconut flour, baking powder, baking soda and salt. In a high-speed blender or a food processor, blend bananas, eggs, dates, macadamia nut butter, oil and vanilla until smooth. Pour banana mixture into flour mixture and stir until just combined. Fold in any optional add-ins, if desired. Spread batter evenly in greased loaf pan and bake for about 50 to 55 minutes, until a toothpick inserted in center comes out clean. Cover it with foil during baking if it starts to get too dark. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely. Store in the fridge, tightly wrapped in foil.