This banana bread is naturally sweetened with dates and bananas- no sugar added! The spelt flour and flax seeds make this a fiber-rich, delicious treat to have for breakfast or a snack. One slice provides 10 g of fiber! This bread is dense and moist and is perfect to spread with yogurt and honey, jam or nut butter.

Prep Time: 20-30 minutes
Cook Time: 55 minutes
Serves: 10 slices

INGREDIENTS

3 (very ripe) bananas
2 large eggs
1/2 cup coconut oil
1 cup dates
1/4 cup almond milk or regular milk
1 tsp vanilla extract
3/4 cup flax seed
2 cups spelt flour
1 bar >70% dark chocolate, broken into small pieces (optional)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

DIRECTIONS

Preheat the oven to 350 degrees F and grease a loaf tin
Soak dates in hot water for 30-45 minutes until soft
In a food processor, blend dates with 1/4 cup milk until a smooth paste has formed. (Can use more milk here if needed)
In a large bowl, mash bananas and add eggs, coconut oil, date paste, vanilla extract and chocolate (if using)
In a separate bowl, mix flax seed, spelt flour, cinnamon, baking powder, baking soda and salt
Slowly pour wet ingredients into dry ingredients and mix together (only until just combined- do not over-mix!). I use a silicone head spatula here to mix thorough
Pour batter into greased loaf tin and bake at 350 degrees F for 55- 60 minutes until a toothpick comes out clean