Date Banana Bread on Repeat
Our family’s favorite banana bread is made weekly around here, and it’s perfectly delish with no gluten, dairy or sugar. And a plus for pregnant mamas… it’s made with dates (see my PS below for more info on dates).
Just so you know, I will never claim to be a “food blogger.” I don’t have the recipe format down nor the mouth-watering food pics or Pinterest searchable graphics. BUT, I’ve spent years experimenting with baking, and ya’ll, I have a few wins to share. Yes, just a few because I’ll be honest… many of my experiments end up as cookie crumbs I eat with a spoon. Still a win in my book, but ya know.. not exactly blog-worthy.
A couple notes about baking in my kitchen – 1) I prefer gluten & dairy-free based on personal preference, 2) dark chocolate chips never count as a “dairy” and 3) simple is best, so the fewer ingredients I have to buy and tools I have to use, the better. This banana bread recipe is one of those I’ve committed to memory because it’s been adapted over the years and made weekly. And the very best possible thing about it… my kids eat it, and that just makes me a happy mom.
I hope you’re willing to try it, and I hope it makes you a happy mom or grandparent or friend or banana bread-eating person, too.
PS - Just a reminder that there is actually good evidence showing that eating dates later in pregnancy can really improve birth outcomes, things like helping to soften & ripen the cervix, increase chances of spontaneous labor and even shorten labor time. All good things!
Date Banana Bread
Ingredients
12 dates, pitted
3 large bananas, ripe
1/2 c baby carrots, optional [or other optional mix-ins, see note below]
2 c old fashioned oats
1.5 tsp baking soda
1 heaping tsp cinnamon
1/4 c coconut oil, melted & cooled
2 eggs
splash of apple cider vinegar
splash of pure vanilla extract
dash of sea salt
Instructions
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. Put all of your ingredients into a food processor and process on high about three minutes or until completely smooth. Pour into prepared pan. Bake for about 50 minutes, until medium brown and solid in the middle.
Cool and then enjoy warm with some butter. Over and over again. Store in the refrigerator.
Notes
I typically make this morning glory-style with the carrots, but I’ve done other fun things, too, like blueberries or chocolate chips instead of the carrots. Or even pumpkin to replace one of the bananas. Oh, and you can do muffins instead of a loaf, just reduce bake time from 50 minutes to about 15 minutes or until slightly peaked and golden brown.
Questions, comments, want more recipes? Feel free to comment below or send me a message!
Until next time,
