Storage (in a airtight container)
- One week in the fridge in an airtight container.
- Yes, it freezes well.
45 à 50 minutes
350 °F (180 °C)
One 775 g loaf (11.5 cm x 21.5 cm)
With NO REFINED SUGAR and GLUTEN-FREE, nut-free and dairy-free*, this banana bread is a breeze to make. You simply put everything into a bowl and mix. The Sunday Best Banana Bread owes its name to those famous belt bags, which are called banana bags in French, and are now back into fashion. When it came time to decorate the bread, I decided to garnish with a banana cut lengthwise and it reminded me of those ‘banana bags’. Hahaha! And why Sunday? Simply because I decided to present this recipe live on Facebook as a surprise… and it was a Sunday morning in May. Why not be crazy sometimes! Let’s reduce our intake of refined sugar and sink our teeth into this super wholesome take on banana bread. A recipe to make over and over again… every Sunday.
Nut-free, chocolate-free and gluten-free, the Sunday Best Banana Bread was met with cries of joy in my house when I created it. I hope it will have the same effect at yours.
*If you make it with a plant-based beverage (soy, almond, rice, oat).
Wash your hands properly.
Preheat oven to 180°C (350°F).
If you’re not using a silicone pan, lightly grease or line the pan with parchment paper, otherwise everything will stick.
In a bowl, thoroughly mix the bananas, date puree, egg and milk or plant-based beverage.
Stir in the baking powder and flaxseed.
Add the remaining ingredients and mix well.
Pour the mixture into the pan.
If you want, decorate with half a banana and dates.
Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean.
Your house will be filled with the wonderful aroma of bananas.