Banana, date and walnut bread

I am someone who hates food waste but also habitually buys too much fruit. So I am constantly on the lookout for recipes to use up fruit that is going bad. This banana, date and walnut bread is inspired by Paleo Running Momma's paleo banana bread and is a perfect way to use up old, overripe bananas. The blacker they are, the better. Although if, like me, you are a bit of a bananaphobe (it's actually a real phobia) then you might want to use rubber gloves when you peel them!

This recipe is sugar-free, gluten-free and dairy-free so you can eat it all day long without feeling guilty. It tastes amazing when still warm, lasts at least a week in the fridge and is even good toasted with butter. 

Banana bread ingredients
4 medium (very overripe) bananas
4 eggs
2 tsp vanilla extract
1/2 dl melted coconut oil
5 large dates, deseeded
4 dl almond flour
1 dl buckwheat flour*
1 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp fine grain sea salt
1 dl walnuts

*Buckwheat is not wheat at all but is a seed and is naturally gluten-free. If you don't have buckwheat flour you can try replacing it with another gluten-free flour such as cassava or oat flour but you might have to experiment a bit to see what volume works.

Banana bread method
- Preheat your oven to 175˙C and line a medium loaf tin with parchment paper.
- In a blender, mix together the bananas and eggs and, then vanilla and coconut oil.
- Mix well.
- Add the dates and give the mixer a few more blasts to break them up (but not puree them).
- If you want a sweeter bread, you can add about a teaspoon of honey at this point.
- Sieve together dry ingredients and crumble in the walnuts.
- Add the wet mixture to the dry and stir gently until it is combined and no flour is visible.**
- Transfer the batter to the tin and bake for 50-60 minutes until it is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Place the loaf tin on a wire rack and allow the banana brea to cool completely in the pan before removing it. The parchment paper will help you get it out.

**Don't over mix, and definitely don't use the mixer for this step, or the banana bread won't rise properly.