Banana Bread is one of those things that mankind can’t live without.
It’s perfect for brekkie, with coffee - everyone subconsciously reaches for a slice.
With all its glory, a banana bread recipe has always been a high priority to add to Ballerina Bites, but always drove me in circles to find the perfect recipe.
With that being said, I’ve finally settled on this version that’s not too distant from the original - just without dairy or eggs.
Love Alex xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
6 medium sized bananas (600g without the skin)
A large handful of pitted dates, chopped into small pieces
A large handful of walnuts, broken into small pieces
⅓ cup (70g) coconut oil or butter, melted
1 tsp vanilla extract
⅓ cup (70g) coconut or raw sugar
2 tsp baking powder
2 tsp bicarb-soda
¼ tsp salt
2 cups (260g) plain, wholemeal or gluten free flour
1 tbsp apple cider vinegar
Preheat the oven to 160°c and line a large loaf tin with baking paper, or butter then dust with flour.
Mash the bananas in a large bowl using a fork.
Add the dates, walnuts, coconut oil/ butter, vanilla extract, sugar, baking powder, bicarb soda, and salt - stir until well combined.
Now add the flour and apple cider vinegar and mix, be careful not to over stir.
Bake for 1 hour, or until a skewer comes out clean.
Allow to cool completely, before slicing.
Store in the fridge for 1 week - Feel free to freeze the banana bread in slices to ensure freshness is maintained.
Enjoy as is, or toasted lathered with butter or nut butter.
Makes 1 large loaf