Gluten-Free Chocolate-Chip Banana Bread (sweetened with dates!)

Super-sweet. Super-moist. Super healthy and nutrient dense. Both gluten and sugar-free.

A great accompaniment to coffee or tea–and just as great as when eaten on its own, this cake is also a great way to reap the benefits of some superfoods such as chia seeds, dates, and bananas. And the dark chocolate nibs are such a pleasant surprise in almost every toothsome bite. This could probably make your regular banana bread recipe a tad more nutritious and guilt-free.

In short, this is something really worth going bananas over…

Does this sound too good to be true?

So what’s the secret to this cake’s sweetness, without the added refined sugar? Dates, of course!

So just in case you ever wonder what to do with a bunch of overripe bananas, or maybe even a few leftover dates (or date syrup), this could be a eureka moment for you. And the cake is also quite easy to make. All you need is the following:

2 1/2 cups brown rice flour (or whole wheat if you don’t want the gluten-free version)

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/4 teaspoon sea salt 1 tbsp chia seeds

1/2 teaspoon cinnamon

1/2 cup chopped pecans or walnuts

2 eggs

5-6 ripe bananas

1/3 cup pureed dates (or date syrup)

1 teaspoon vanilla extract

1/4 cup coconut oil

1 handful dark chocolate chips

1. Preheat the oven to about 180 degrees Celsius.

2. Just mix all the dry ingredients together.

3. Then mix all the other ingredients in a separate bowl, and add them to the dry mixture in the first bowl.

4. Pour the mixture into a loaf pan, and bake for about 40-50 minutes.

Enjoy! 🙂