This is one of our all time favourite recipes here at 40 Weeks and much loved by our NOURISHED mamas everywhere. It’s easy to make, delicious and nourishing. On top of that, this banana bread is refined sugar free and gluten free. I often double the recipe and freeze a loaf for easy snacks.

| Serves 8 |

Ingredients

125 ml (4 fl oz / ½ cup) coconut oil, melted

1 tsp vanilla extract or vanilla paste

4 organic eggs, beaten

3 very ripe bananas, mashed

8 Medjool dates, pitted and chopped

1 tsp bicarbonate of soda (baking soda)

65 g (2¼ oz / 1 cup) shredded coconut

135 g (4¾ oz / 1 cup) organic brown rice flour

*use spelt flour for a non gluten free version

Method

Preheat oven to 180°C (350°F) and line a 10 x 22 cm (4 x 8½ inch) loaf (bar) tin with baking paper.

In a medium sized bowl, mix the melted coconut oil with the vanilla, eggs, bananas, dates and bicarbonate of soda. Next, add the shredded coconut and brown rice flour and fold in until well combined.

Pour this mixture into the lined loaf tin and bake for approximately 45-60 minutes, or until a skewer inserted in the centre comes out clean.

Allow to cool in the tin for 10 minutes, then slice, serve and enjoy.

This healthy banana bread recipe is by Jacqueline Alwill, author of the cookbook Seasons To Share.