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: 

2 cups Kristin's Gluten-Free Flour Mix

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.

Banana-date bread recipe by Successfully Gluten Free!