Gluten Free Coconut Date Banana Bread {Sugar free}
Try this Gluten Free Coconut Date Banana Bread {Sugar free} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon vanilla extract
- 1/3 cup coconut oil melted
- 1 cup buckwheat flour
- 1 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 1 cup sorghum flour
- 1 cup coconut desiccated
- 1 teaspoon baking soda (ensure it is fresh)
- 2 generous teaspoons cinnamon
- 500 g ripe bananas (about 4-5 medium bananas)
- 1 1/2 cups coconut milk (i chose organic tinned, full fat)
- 180 g medjool dates pitted (about 3/4 packed cup)
- 1 extra banana to decorate
- Carbohydrate 2666.48550214193 g
- Cholesterol 0 mg
- Fat 183.914893488587 g
- Fiber 370.459999959652 g
- Protein 455.566360382369 g
- Saturated Fat 87.0062734068857 g
- Serving Size 1 1 recipe (4351g)
- Sodium 978.544000335572 mg
- Sugar 2296.02550218228 g
- Trans Fat 23.3700026861997 g
- Calories 13167 calories
Pre-heat oven at 160°C (320°F). Line a loaf tin with baking paper (I used a relatively wide tin).Place all dry ingredients in a large bowl and mix to combine.Place all wet ingredients in a blender, reserving about a ¼ cup of dates (chop and fold through the mixture at the end for added texture). Blend till smooth.Pour the wet mixture over the dry and fold together till combined. Quickly pour the batter into the loaf tin and place a sliced banana over the top.Place in the oven on a rack in the middle, and bake (forced fan) for 1 hour 15 minutes or until a skewer comes out clean.Once cool, remove from tin and let cool completely on a wire rack before serving.
