You know those recipes that you make so much that you don't even need the recipe in the end? Well this is one of them for me. When I was in year 12, I was struggling with my IBS so my dietitian proposed a grain free diet. This is where the banana bread was born as it doesn't contain grains and instead is made on coconut flour. I used to make this and then slice it up and freeze in individual portions. Great to throw into the lunchbox on those busy mornings. I personally serve mine up toasted with peanut butter!
*** Disclaimer*** This recipe is not an original Crunch& Co recipe. I have been making this recipe since 2014 and because of that the recipe is very old and I can’t seem to find the rightful owner to pay credit too. If anyone recognises it please let us know so I can credit the baker!
Gluten Free | Dairy Free | Vegetarian
Preheat the oven to 180 degrees C and grease a loaf tin (I use a silicon one which works like a charm).
In a food processor, mix the bananas and dates together until they are smooth. Add all of the other ingredients into the food processor and mix until all combined.
Pour mixture in tin
I sprinkled a little extra cinnamon and raw sugar just to finish it off (optional)
Bake in the over for around 35 minutes (this varies so just start at 35 and keep going for 5 minute increments until its cooked). Use a skewer to determine if the banana bread is done, by inserting it and seeing if it comes out clean.
3 ripe bananas
10 Medjool dates, seed removed
3 tablespoons of hulled tahini
Juice of 1/2 a lemon
2 teaspoons of cinnamon
1/2 cup of coconut flour, sifted
1 teaspoon baking soda
5 medium eggs
1/2 tsp of salt .