I’m always trying to find different blends of grain-free flours to make the perfect base for a sweet bread or muffin. It’s a delicate science finding a combination that tastes great and gives the right consistency. This one came out so good and I finally made a banana bread recipe that doesn’t have chocolate chips in it. I do love the chocolate and banana combo, but I used dates and walnuts in this recipe, and I have to say, it gives the bread a moist but crunchy texture that is so good! You could always add a little chocolate chip to the batter if you are in the mood for a little more decadence.

Ingredients
- 2 ripe bananas (you want a heaping, generous ½ cup mashed)
- 3 Tbsp melted coconut oil
- ½ cup almond butter
- 3 Tbsp maple syrup
- 3 Tbsp almond milk
- 2 Tbsp coconut sugar
- 1 tsp vanilla extract
- ¼ cup casava flour
- ¼ cup tapioca flour
- 1/3 cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ teaspoon sea salt
- 1 tsp cinnamon
- 3 chopped dates
- ½ cup chopped walnuts
Topping
- ¼ cup chopped walnuts
- ¼ cup coconut sugar
- 1 tbsp melted coconut oil
Instructions
- Heat the oven to 375 degrees
- Mash the bananas and put into a large mixing bowl
- Add the coconut oil, almond butter, maple syrup, coconut sugar, almond milk, and vanilla and hand whisk the ingredients until well blended.
- In a small bowl, combine the flours, baking powder, baking soda, salt and cinnamon and then add to the wet ingredients.
- Using a whisk, blend until it is well combined…careful not to over mix because it will affect the texture of the bread.
- Add the nuts and chopped dates and mix together with a wooden spoon until well distributed.
- Pour the bater into an oiled loaf pan
- Mix the topping ingredients together in a small bowl and top the batter evenly with the strudel topping.
- Bake in the oven for approximately 45 minutes. I always just give it the finger test by pressing gently on the top of the loaf to make sure that it is somewhat firm. Cool before cutting!