A delicious GF banana bread - and low to no refined sugar, which is great! You can mash the bananas by hand to get a more chunky look to your bread, or literally throw all the wet ingredients into a blender (or use a stick blender) to mix together. Delicious with and without the addition of mini-chocolate chips. Enjoy!
Delicious banana-date bread! This was mixed by hand, but I often will use the blender for a less chunky version of this banana-date bread. Either way is great!
Banana-Date Bread
Makes 4 mini loaves
Preheat oven to 350 F. Line 4 mini loaf pans with parchment paper.
Heat 1 1/2 minutes in the microwave:
1/2 cup milk
5 oz dates
Let rest 5-10 minutes. Then puree with a stick blender. (If you don't have a stick blender, there are a couple of other options: 1. Finely dice your dates before heating them with the milk OR 2. After 5-10 minutes of resting - just so your milk/date mixture isn't quite so hot, blend in a blender all the wet ingredients.
In a bowl, mix together:
1 tsp xanthan gum
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
In a large bowl mix together: (If you're using a blender, you can put all of these plus the date/milk mixture (unblended) in and then mix, then stir into the flour mixture, above)
4 overripe bananas
4 Tbsp oil
1/4 cup sugar OR 1/4 cup agave nectar
1 tsp vanilla extract
2 eggs
Date/milk puree, from above
Mix together dry and wet ingredients. If desired, you can add:
1/2 cup dark chocolate chips (optional)
Spread batter between the four mini loaf pans lined with parchment paper. Bake at 350 F for 35 minutes, until nicely browned. Let rest a few minutes in the pan, then remove from pans & parchment paper onto wire racks to full cool. Leftover bread can be sliced and frozen in ziploc bags. Enjoy!
Fresh from the oven, just cooling a bit before removing to fully cool on a wire rack.