We have a customer at my store named Jim.
Jim comes in every morning for his coffee.
He helps us put the patio furniture out each day because it’s heavy.
He keeps us entertained during slow periods by reading us news items from his tablet.
He complains about the music because he only likes old classics like Neil Young.
He gives you a ride home on his delivery route so you don’t have to take a cab.
He eats his oatmeal, not because he likes it but because he’s trying to be healthy.
He brings you gigantic boxes full of bananas (76 to be exact) so that you can freeze them and have smoothies every morning (okay, he only did this once).
And since I’m doing this sugar-free challenge, it seemed like the perfect time to make up some healthy, sugar-free banana bread to show him my thanks!
So Jim, this banana bread is for you!
Gluten-Free, Date-Sweetened Banana Bread (Vegan, Gluten-free, Sugar-free)
This banana bread is wonderfully sweet despite there being no added sweeteners! The teff flour adds a nutty sweetness and the walnuts give it great crunch. This is packed with fibre from the whole-grain flours and the dates, heart healthy fats from the walnuts and coconut oil and lots of spicy goodness from the cinnamon and nutmeg. Serve warm with a pat of coconut oil or a vegan butter alternative for an afternoon treat or a delicious addition to breakfast!
Make 1 loaf or 12 slices.
- 2/3 cup teff flour
- 2/3 cup sorghum flour
- 2/3 cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
- 1 tbsp ground chia seen + 3 tbsp water
- 3 bananas, mashed (about 1 cup)
- 1 cup almond milk
- 3/4 cup dates (I used California dates)
- 1 tbsp apple cider vinegar
- 1/4 cup coconut oil
- 1/2 cup (heaping) walnuts, chopped
Soak the dates in the almond milk overnight. In the morning blend them together along with the bananas and cider vinegar until smooth.
Preheat oven to 350°F and grease a 8.5 x 4.5 inch loaf tin.
Mix all dry ingredients together in a large bowl. Pour the banana mixture, chia and coconut oil into the dry and mix until completely combined. Don’t worry about over mixing the batter- those are wheat’s issues ;)
Fold the walnuts into the batter. Pour into the loaf tin and bake in the oven for 1 hour 15 min or until a knife inserted comes out clean.
Flip the loaf onto a cooling tray and let cool a few minutes. Serve warm.
I found that when served at room temperature there was a slight graininess detectable, probably from the teff flour. It didn’t bother me at all, but just in case, I thought I’d mention it. This completely goes away when heated.
I forgot how good Earth Balance is…nice for a treat :)
And in case you are all wondering, Jim loved this bread :) And he’s a self-proclaimed lover of all things unhealthy and hater of healthy foods. So it’s gotta be good!
I am submitting this post to Allergy Free Wednesdays!