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BANANA BREAD | What Robin Eats

BANANA BREAD

BANANA BREAD

15 mins prepServes 10

Giddy up because this is the B E S T banana bread I’ve ever made. 💛And look how cute she is all next to my peanut butter #coldbrewlikerobin. Two classics make the perfect match.

10 servings

What you need

whole wheat pastry flour

1 cup whole wheat pastry flour

vanilla extract

1 tsp vanilla extract

baking powder

1 tsp baking powder

coconut sugar

⅓ cup coconut sugar

flax meal

1 tbsp flax meal

all purpose flour

½ cup all purpose flour

medjool dates

4 medjool dates

fine sea salt

1 pinch fine sea salt

coconut oil

½ cup coconut oil

cinnamon

1 ½ tsp cinnamon

baking soda

½ tsp baking soda

milk

½ cup milk

banana

ripe banana

egg

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Instructions

Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray and line with parchment paper, set aside. Place the 2 bananas, dates, flax meal, and wet ingredients in a blender and blend until smooth. This took about one minute for me. Once smooth, add in remaining ingredients and blend until a batter forms. Pour the batter into the prepped bread pan and place the sliced banana on top. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool slightly before removing from the pan and slicing. The bread tastes great warm with a little butter or cream cheese on top. Slice and store in the refrigerator for 5 days or freeze to enjoy later.

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