Gluten Free Coconut Date Banana Bread
A vegan, gluten free Coconut Date Banana Bread. No added sugar - sweetened naturally instead with whole dates. A simple, family sized recipe!
Ingredients
DRY:
- 1 cup coconut desiccated
- 1 cup sorghum flour
- 1 cup buckwheat flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda ensure it is fresh
- ¼ teaspoon fine sea salt
- 2 generous teaspoons cinnamon
WET:
- 500 g ripe bananas about 4-5 medium bananas
- 1/3 cup coconut oil melted
- 1½ cups coconut milk I chose organic, tinned, full fat
- 180 g Medjool dates pitted (about ¾ packed cup)
- 1 tablespoon vanilla extract
+
- 1 extra banana to decorate
Instructions
- Pre-heat oven at 160˚C (320˚F). Line a loaf tin with baking paper (I used a relatively wide tin).
- Place all dry ingredients in a large bowl and mix to combine.
- Place all wet ingredients in a blender, reserving about a ¼ cup of dates (chop and fold through the mixture at the end for added texture). Blend till smooth.
- Pour the wet mixture over the dry and fold together till combined. Quickly pour the batter into the loaf tin and place a sliced banana over the top.
- Place in the oven on a rack in the middle, and bake (forced fan) for 1 hour 15 minutes or until a skewer comes out clean.
- Once cool, remove from tin and let cool completely on a wire rack before serving.
Notes
• THIS LOAF IS EPIC! It’s family-sized for sure. Halve the recipe and you’ll still get a good sized banana bread.
• A narrower cake tin may require a longer bake time to cook the middle.
• If the bread starts to brown, cover with foil for the remainder of the cooking time.
• Resist the urge to open the oven door until it’s close to being ready, otherwise the loaf may collapse. Likewise, fresh baking soda is needed to ensure it rises.
• Xanthan gum helps to bind the flour since we are using quite a large amount – however you may get away with omitting it – bananas are also a great natural binder. I don’t see a need to use an egg replacer such as chia, flax or psyllium.
• A narrower cake tin may require a longer bake time to cook the middle.
• If the bread starts to brown, cover with foil for the remainder of the cooking time.
• Resist the urge to open the oven door until it’s close to being ready, otherwise the loaf may collapse. Likewise, fresh baking soda is needed to ensure it rises.
• Xanthan gum helps to bind the flour since we are using quite a large amount – however you may get away with omitting it – bananas are also a great natural binder. I don’t see a need to use an egg replacer such as chia, flax or psyllium.
Nutrition
Calories: 344kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 17gSodium: 157mgFiber: 6gSugar: 16gCalcium: 30mgIron: 2.2mg
Tried this recipe?Let us know how it was!