Description
Deliciously moist banana bread that has an option to serve with a cinnamon pecan topping that will melt your heart, and those you serve it to. Just yum!
Ingredients
- Banana Bread
- 4 dates
- 2 ripe bananas
- 2 heaping tablespoons of apricot puree
- 2 ¼ cups almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut oil
- ¾ cup almond milk
- 3 eggs (separate the egg whites from the egg yolks)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- OPTIONAL: 1 tablespoon cinnamon
- Frosting
- ¼ cup chopped pecans
- 1 tablespoon cinnamon
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 325F degrees.
- Puree the dates, bananas and apricot puree.
- In a separate bowl, mix the almond flour and tapioca flour together.
- In a third bowl, whip the egg whites.
- Add the puree mixture to the flour mixture.
- Add the yolks and the remaining ingredients to this mixture except for the egg whites.
- Fold in the egg whites at the end and let sit for about 5 minutes.
- OPTIONAL: swirl in the cinnamon.
- Heat a loaf pan in the oven with some oil.
- Add your “dough”.
- Bake for approximately 30 minutes. Takes some time to slow bake.
- The middle will be soft so let it sit for one hour on a rack.
- For the frosting, mix all ingredients together and pour on top of the banana bread.
- Enjoy!
Notes
Try serving with a warmed up topping – killer delicious!
