Zak Sztor Nutritionist Family Kitchen
Bondi Junction Sydney Nutritionist: Banana & Date Bread Recipe
Bondi Junction Sydney Nutritionist -I stumbled across this recipe a few years ago, and I make it from time to time. It’s a much healthier option than buying from the local cafe, as shop bough banana bread can have as much a 11-14 teaspoons of added sugar in it! Instead I have used the naturally sweetness of the ripe banana’s.
Ingredients For My Banana & Date Bread
Makes 1 loaf
- 400 g ripe banana
- 6 organic eggs
- 4 fresh-pitted dates
- 1-teaspoon vanilla bean paste
- 60 ml coconut oil
- ½ teaspoon ground cinnamon
- 2 teaspoons gluten free baking powder
- 70 g coconut flour
- Sprinkle of chia seed
The Steps To Make My Ingredients For My Banana & Date Bread
Step 1:Wash your hands.
Step 2:Place all the ingredients you need in front of you.
Step 3:Switch on oven your oven to 150 C.
Step 4:Add banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a food processor and blend until creamy and combined.
Step 5:Combine the coconut flour and chia seeds and mix through. Process again.
Step 6:Rest for 10 minutes to allow the chia and coconut flour to expand.
Step 7:Lightly oil one loaf tin and then line with baking paper – The size I used was: 10 1/2 cm wide and 26 cm long.
Step 8:Spoon batter into the tin –
Step 9:Bake for 50 – 55 minutes (a skewer inserted into the centre should come out dry).
Step 10:Cover the top with foil if over-browning.
Step 11:Remove from the oven and allow cooling before turning out the loaf.
Step 12: Serve.
Keeps in the fridge covered for up to 1 week, then put in freezer.
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