Ingredients
Scale
- 1/3 cup virgin coconut oil (melted and cooled slightly, plus more for brushing)
- 3 very ripe large organic bananas
- 6 large moist Medjool dates (pitted)
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/3 cups gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon unfiltered apple cider vinegar
- 1/2 cup almond butter
- 1 banana sliced
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350 degree F. Lightly brush a loaf pan with melted coconut oil.
- In a food processor fitted with a metal blade, puree the bananas and dates until smooth. Add the egg, vanilla, and coconut oil and pulse until combined. Mix in the flour, baking soda, and salt, and then mix in 3 tablespoons water an the vinegar; the bater will be thick yet pourable. Transfer the batter to the prepared pan.
- Bake until the bread is golden brown and a toothpick or tester inserted into the center comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool completely. (The bread can be prepared up to 3 days ahead. Wrap tightly in plastic wrap and keep in a cool place.)
- To make sandwiches, slice the bread into 1/2-inch thick slices. Spread each slice with almond butter, or peanut butter. Arrange banana slices on top of the almond butter, cover with another slice of bread and serve. Or, sandwiches can be served open-face on individual slices of banana bread.
Notes
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