This banana bread is so awesome. It's made with the healthiest possible ingredients, and is perfect to eat before a long run. I and used brown rice flour to make it gluten free, but you could still use wheat flour. This banana bread is thick, rich, moist, and naturally sweetened just a bit. This bread doesn't last long at all in my house, and a warm batch fresh out of the oven is usually gone within about 30 minutes.
Ingredients:
2 Flax eggs (2 Tablespoons ground flax seeds, and 6 Tablespoons water)
3 Large, very ripe bananas
1/2 Cup unsweetened applesauce
1/3 Cup unsweetened vanilla almond milk
1/2 Cup dates
1/4 Cup agave nectar
4 Cups brown rice flour
2 Tablespoons baking powder
1 teaspoon salt
2 Tablespoons cinnamon
Directions:
Preheat over to 350 degrees.
Combine flax seeds and water in small bowl and set aside. Combine almond milk and dates in a food processor or blender (use the smallest container you can) and blend until dates are completely blended and the mixture is light brown and smooth. Pour your date paste mixture into a large mixing bowl, then add in bananas and applesauce and blend. I threw all of this into my kitchen aid mixer and let it do the work for me. You could also use a hand mixer to blend everything together. Once everything is blended, add in the flax eggs and blend completely.
In a separate bowl combine all dry ingredients and mix together. Once mixed, slowly spoon dry ingredients into wet ingredients bowl and mix completely until everything is in one bowl and the dough is ready. I used two standard sized bread pans to bake all of my bread. You can fill them up fairly high because the bread doesn't rise very much, but I would still suggest leaving a little room at the top of the pan.
Note: For a sweeter bread you can also add a Tablespoon of Stevia.
Bake bread for 35-45 minutes, let cool, and enjoy!
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