OMG, I think I did a happy dance the first time I bit into this banana bread. Actually, I think hubby did too. And then he said, “Don’t post this, it’s too good, we should keep it a secret, make people pay for it!”
He’s right of course. I’m writing a cookbook, and this recipe is so going in the cookbook. Eventually, all the recipes that are going in my cookbook will come down off my website (as they’ll be property of the publisher). For now however… Enjoy!!
- 1½ cups mashed ripe bananas (3-4)
- ½ cup coconut milk
- ¼ cup chia seeds
- ⅔ cup organic raw cane sugar (or organic brown sugar)
- ½ cup melted organic virgin coconut oil (or melted organic butter)
- ¼ cup honey
- 3 large medjool dates, pitted
- 3 organic eggs, beaten
- 2 tsp pure vanilla extract
- ½ cup sorghum flour
- ½ cup brown rice flour
- ½ cup arrowroot powder
- ¼ cup raw cacao powder
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- ½ cup organic raw walnuts, broken into pieces
- Heat oven to 350.
- Line a 5×9 loaf pan with parchment paper and oil the exposed sides with coconut oil.
- Mash and measure out the banana.
- Whisk the chia seeds into the coconut milk and let sit for 5-10 minutes to gel.
- Place the mashed banana along with the milk/chia mix, sugar, oil, honey, pitted dates, eggs and vanilla into a hi-speed blender (I use Vitamix).
- Start mixing on low, slowly increasing to top speed and holding on top speed for about a minute, until completely smooth.
- In a large bowl, add the sorghum flour, rice flour, arrowroot powder, cacao, baking powder and salt. Whisk so dry ingredients are combined.
- Add the wet mixture from the blender to the dry ingredients. Mix well.
- Fold in the walnuts.
- Pour batter into the prepared pan.
- Bake for 70 minutes.
- Let cool completely before cutting.
- Serve warm with a touch of butter spread on your slice to be absolutely decadent!
Makes 1 loaf (12 slices).