Healthy food blogger Bianca Slade's recipe is not only quick and easy but is the perfect snack for kids.
3 ripe bananas, peeled and quartered
10 medjool dates, seeds removed
3 tablespoons almond butter*
Pinch of salt
2 teaspoons cinnamon
1/2 cup coconut flour, sifted
1 teaspoon bicarb soda
Squeeze of lemon juice
Preheat your oven to 175°C. Grease and line your loaf tin. Mine measures 19.5cm x 9.5cm.
Place the bananas, dates, almond butter, salt and cinnamon into your processor and blend until the mixture is smooth and well combined. Add the coconut flour and eggs and mix to combine. Add the bicarb and lemon juice and mix to combine.
Pour the mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out clean. Leave the loaf in the tin to cool for five minutes before gently transferring to a cooling rack to cool completely.
Slice. Serve. Eat and enjoy!
NB: You can substitute the almond butter with hulled tahini to make this nut-free.
This recipe is by Bianca Slade, author of Wholefood Simply cookbooks, mum of three little ones and healthy food blogger at Wholefood Simply.