Whenever we go to the grocery store bananas are on our list. My brother is a water polo player and smoothies and protein shakes are frequent in our house. Bananas are already a staple in my diet, but when the two of us are under the same roof we consume a LOT of bananas. So as soon as we get to Trader Joe’s I make a beeline for the bananas and fill a bag with about 15 bananas. (That will easily be gone by our next trip 🙂 )
However sometimes we manage to have a few that get brown and soft before we can eat them and everybody knows that means banana bread!
When I was struggling more with my disordered eating baking was an obsession for me, but I would never eat what I made, because honestly eating something I didn’t have an exact calorie count for was anxiety causing. I’m glad to say that gradually I’ve made myself comfortable eating what I make again and I think my baking has also improved. If I think about it the food I make myself is usually healthy and wholesome and a lot less processed than what I would buy at the store. Plus I know exactly what goes into it and can adapt it to my taste.
I decided to play around with making a banana bread sweetened with only dates and a little coconut sugar for a healthier version and the result was awesome. I’ve made it twice since the original batch.
Banana Bread (low sugar)
1 cup whole wheat flour
3/4 cup spelt flour
2 tsp baking powder
1 tsp baking soda
2 tbsp coconut sugar
3 very ripe large bananas
6 large finely chopped dates
1/3 cup coconut oil melted
2 tsp vanilla extract
1 tsp cinnamon
Optional 1/4 cup chopped walnuts
- Preheat oven to 375. Lightly grease loaf pan with coconut oil.
- Combine flour, baking soda, baking powder, cinnamon and set aside.
- Mix oil, sugar, dates, and vanilla. Add in dry ingredients and mix well. Then add bananas mashing into batter. (add walnuts here if using)
- Pour batter into loaf pan and bake for about 45 minutes or until a toothpick comes out clean. Let cool for a few minutes before slicing.
- Store in airtight container once completely cooled.
Hope you enjoy! It’s great lightly toasted for breakfast with some peanut butter or coconut oil spread on top.