I won't lie, i never liked the idea of banana bread but ooooooh when i made my first one (double chocolate chip - recipe on my website) i was solddd! Thought i would mix it up a lil and get some spices in theree!! And lemme tell you, it was deeeeeelish!
1 ½ cups of gluten-free flour
½ desiccated coconut
3/4 cup coconut sugar/unrefined brown sugar
1 tsp baking soda
1 tbsp Lairds Chai mix
½ tsp cardamom powder
1/2 cup walnuts chopped
10 dates chopped - super small
½ cup non-dairy milk
½ cup vegan butter melted or soft at room temperature
3 medium-sized super-ripe almost on its way out bananas
1 flax egg or egg replacer
Preheat oven to 350F ( 175C ), grease your loaf pans ( 3 small or 1 large one) and prepare your flax egg and leave aside
In a large bow, sift the flour and add the coconut, then add the rest of the dry ingredients
In a blender, add in the banana and non-dairy milk, mix until smooth but do not over blend.
Pour the wet into the dry, add in the flax egg and give it a good mix.
Pour into your banana bread tin or into little muffin cases
place in the oven for 40- 50 minutes (time will vary depending on your oven and if youre making muffins then 15-20 minutes). Test at 30 minutes with the very technical knife test (aka put a thin knife into the banana bread and if it comes out wet then it's not done. If it comes out dry, ISSA READY)
NOW, I know you smell that divine smell, and you're so excited to eat it, and you just want to have it all hot and warm with butter melted on top...
BUT WAIT MY FRIEND, JUST WAIT OK...DONT RUIN IT NOW. If you try to remove your banana bread from the pan when it's hot, I guarantee you, it will fall apart and you will be drizzling it with your tears rather than cream! That was a bit dramatic...but sometimes you gotta be cruel to be kind...in the right measure.
OK SO LET IT SIT FOR ABOUT 10 - 15 MINS then it should pop out easily.
9. Serve with some cream, butter or just eat it on its own
♡ Say a prayer of gratitude, sprinkle a whole lotta lurve and serve with immense joy!❤️