Makes 1 loaf (7¾ × 4½ × 3)
- 3 ripe bananas
- 1/2 cup medjool dates, pitted (5 – 6 dates)
- 5 eggs
- 1/2 cup butter or coconut oil, melted
- 1 /2 cup coconut flour
- 1/4 cup ground flax seeds
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1/2 cup of pecans or walnuts, chopped
Preheat oven to 325 degrees F. Grease a loaf pan.
To a blender add two peeled bananas, pitted dates, eggs, and melted butter or coconut oil. Puree until smooth.
Sift all dry ingredients together in a separate bowl.
Add wet ingredients to the dry and stir until there are no lumps.
Chop the remaining banana and add to batter along with the nuts.
Pour into loaf pan bake for 50 to 60 minutes or until toothpick comes out clean.
Let cool completely on rack before serving.
If making these into muffins, bake for 22 to 25 minutes. For even more sweetness and some melted gooeyness, mix in some dark chocolate (72%) chunks. It’s all good.