Recipe from:Whole Foods
1/2 cup cocoa powder
1 cup oat flour (just take oats and grind in processor or blender into flour)
1 cup whole wheat pastry flour (can use all pastry flour instead of oat flour)
1/4 tsp. salt
2 tsp. baking powder
4 very ripe bananas
8 large dates, pitted and chopped
1/2 cup coconut milk
2 TB water
2 tsp. Vanilla extract
1/4 cup finely shredded coconut
1. Preheat oven to 350. Whisk together thoroughly dry ingredients into a bowl, and set aside.
2. In a blender, add bananas, dates, coconut milk, water, and vanilla. Blend until mixture is thick, and dates are chopped very small. About 1 minute or more.
3. Form a well in the middle of the dry mixture, and add wet ingredients. Fold ingredients together, but careful not to over mix. Pour batter into prepared loaf pan (greased or covered in parchment) and smooth out top. Sprinkle with coconut.
4. Bake in oven for 40-45 minutes, or until center comes out clean.
This bread is amazing! It’s a perfect breakfast/snack bread.
It is SOO moist, and that’s what I LOVE MOST about banana bread!
It’s actually not the sweetest bread since there isn’t “sugar”, BUT the sweetness it has comes from the bananas and dates. It’s perfect for breakfast so you don’t have to start the day with a sugar overload.
Of coarse, I can never eat bread alone…
I think I eat Peanut Butter every morning…
and maybe some at lunch…
I’ll stop there.
You know too much.
It’s probably best if I just end with that picture…