Simple, success-safe banana bread without added sugar. Quickly made, naturally sweetened and incredibly delicious. Together with a dollop of cream for coffee or just so to-go a pleasure. Gluten-free, vegan, delicious.
If dates are too dry, soak in water for about 1 hour.
10 Piece large Medjool dates
Preheat oven to 175 degrees and grease a king cake pan and optionally dust with a little flour.
Peel bananas and mash in a large baking bowl with a fork. Place dates, oil, apple pulp and mashed bananas in a blender (I use my MagiMix with an S-shaped blade) and blend until smooth. Add gluten-free flour blend, buckwheat flour, baking powder, cinnamon, bourbon vanilla, walnuts and a pinch of salt and continue to mix until a uniform dough is formed.
10 Piece large Medjool dates, 45 ml Baking oil, 120 g Apple pulp, 3 Piece medium ripe bananas, 200 g gluten free flour mix, 50 g Buckwheat flour, 1 Pack Baking powder, ½ tbspn Cinnamon, ¼ tbspn Bourbon vanilla, A pinch of salt, 50 g Walnuts
The dough should be neither too liquid nor too solid. If too firm, add a sip of vegetable milk, if too runny, add a little more flour.
Pour batter into king cake pan, smooth out and place in oven. Bake for 50-60 minutes and test with a wooden stick if the banana bread is ready. If the wooden stick comes out clean, then it's done. Turn off oven and like to let banana bread cool in oven. Allow to cool completely.