Bondi Junction Sydney Nutritionist Recipe Of The Week “Banana & Date Bread”

Bondi Junction Sydney Nutritionist Recipe Of The Week "Banana & Date Bread"

Bondi Junction Sydney Nutritionist Recipe Of The Week “Banana & Date Bread”

 

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.

If your need any more recipes please feel free to check out Zak’s Kitchen

 

 

 

 

 

 

 

 

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