With a very wintery weekend down here this weekend, comes more time inside to bake. My weekend was also filled with the fire going, hot cuppa and some of this delicious Banana Bread. Its a definite favourite in my home.

Easy to make, Dairy Free, Gluten Free, Sugar Free and a favourite for my son’s school lunchbox. The only problem with this bread is that its very more-ish, so it never lasts that long in our home and I am always being asked to bake it again.


3 medium to large ripe bananas

8 medjool dates, seeds removed

3 tablespoons of nut/seed butter of your choice*

juice of 1/2 a lemon

2 teaspoons cinnamon

1/2 cup coconut flour

1 teaspoon bicarb soda

4 eggs

Preheat your oven to 180 Degrees Celsius

Grease and line your loaf tin.

Blend the bananas and dates together until smooth. Add the remaining ingredients and mix until well combined. Pour mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly.  Enjoy!

*almond butter and peanut butter both work really well, or if you want nut free you can also use hulled tahini.

 Courtesy of WholeFood Simply. Many thanks to Bianca Slade for this wonderful original recipe.

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