No-Wheat Banana Bread
Moist, dense and sweet from banana and dates only - one loaf gets you breakfast the whole week, baby.
Why you'll love this recipe
- Makes enough for 10 slices
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (200 g) rolled oats
- 3 very ripe bananas (the blacker the better)
- 8 soft Medjool dates, pitted
- ½ cup (130 g) natural peanut butter
- 2 large eggs
- ¼ cup (60 ml) milk or Greek yogurt
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- ½ cup dark chocolate chips
How to make it
Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment.
Put everything except the chocolate chips into the blender - oats, bananas, pitted dates, peanut butter, eggs, milk, coconut oil, vanilla, baking powder, baking soda, cinnamon and salt.
Blend on high until completely smooth, about 45 seconds. The oats must disappear into the batter.
Stir most of the chocolate chips in by hand, keeping a few back.
Pour into the lined pan and scatter the reserved chips over the top.
Bake 45-55 minutes, until risen, deep golden and a toothpick comes out clean.
Cool it completely in the pan. This loaf sets as it cools - cut it warm and it falls apart on you.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does No-Wheat Banana Bread keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does No-Wheat Banana Bread make?
This makes enough for 10 slices. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
No-Wheat Banana Bread
Moist, dense and sweet from banana and dates only - one loaf gets you breakfast the whole week, baby.
Ingredients
- 2 cups (200 g) rolled oats
- 3 very ripe bananas (the blacker the better)
- 8 soft Medjool dates, pitted
- ½ cup (130 g) natural peanut butter
- 2 large eggs
- ¼ cup (60 ml) milk or Greek yogurt
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment.
- Put everything except the chocolate chips into the blender - oats, bananas, pitted dates, peanut butter, eggs, milk, coconut oil, vanilla, baking powder, baking soda, cinnamon and salt.
- Blend on high until completely smooth, about 45 seconds. The oats must disappear into the batter.
- Stir most of the chocolate chips in by hand, keeping a few back.
- Pour into the lined pan and scatter the reserved chips over the top.
- Bake 45-55 minutes, until risen, deep golden and a toothpick comes out clean.
- Cool it completely in the pan. This loaf sets as it cools - cut it warm and it falls apart on you.
