You may not need another banana bread recipe gracing your feed, but just trust me, you will want this one!
You will get hit with notes of sweet, salty, crunch, and aromatic flavor with each thick bite.
The topping alone elevates this banana bread to another level.
I created this recipe when I had a sick child at home because I was craving comfort, and this bread is exactly that -- a really cozy slice you need on a random Wednesday.
Wet Ingredients
2 mashed overly ripe bananas ( about 1 1/4 cup mashed)
2 tbsp flax meal
1/2 cup unsweetened applesauce
1/3 cup honey
1/3 cup coconut sugar
3 tbsp melted coconut oil
2 tbsp olive oil
Dry Ingredients
1 1/4 cup gluten free oat flour
3/4 cup blanched almond flour
1/4 cup tapioca flour
2 tbsp poppy seeds
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Add ins & toppings
5 dates chopped, divided
3/4 cup chopped pecans , divided
1/4 shredded coconut
Extra poppyseeds
Preheat to 350 F and line a loaf pan with parchment paper.
Add overly rip bananas to a mixing bowl and mash them with a fork until there are zero clumps. Stir in your flax meal.
Mix in applesauce, honey, coconut sugar, coconut oil, olive oil and mix well. Set aside.
In a separate bowl mix all dry ingredients well.
Slowly fold wet ingredients into dry until a batter is formed. Fold in some of the dates and chopped pecans, reserving about 1/4 cup of each for topping.
Spread batter evenly into loaf pan and then press in your toppings — coconut shreds, extra dates, extra pecans, and extra poppyseeds.
Bake at 350 F for 48-52 minutes or until a toothpick comes out clean.
Allow to cool completely before slicing and serving.
