Servings: 10 slices
- 1/2 cup almond milk unsweetened
- 1/4 cup coconut oil virgin
- 5-6 medjool dates 3 ounces, pitted
- 3 bananas ripe (12 ounces peeled)
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups oats gluten free, if necessary
- 1 cup almond flour
- 1 1/2 cups raspberries fresh or frozen
- 1/3 cup dark chocolate chips plus more for topping
Preheat oven to 350 degrees F.
Add oats to a blender, and process to form a fine flour. I find that store bought oat flour is too fine and gives breads a slighly sandy texture, so I recommend grinding your own for this recipe. Set oat flour aside and rinse blender.
Add almond milk and dates to the blender. Warm coconut oil until its liquid and slightly warm. Warming it ensures it doesn't solidify when mixed with the cold ingredients.
Process the dates, milk and oil until it becomes a very smooth paste. Set aside.
In a large mixing bowl, add bananas and mash with a fork. Leave some texture to the bananas. Since this recipe is fruit sweetened, it's very important to use ripe and sweet bananas.
Add the eggs, baking powder, baking soda and sea salt, along with the date paste, to the bowl with the bananas, and stir to combine.
Add the oat flour and almond flour, and stir just until there is no more dry flour.
Add the raspberries and dark chocolate chips, and gently fold into the batter.
Line and loaf pan (8 1/2x4 1/2x2 1/2) with baking paper, and add batter to the pan. Sprinkle additional oats and chocolate chips on top, if desired.
Bake for 50 minutes-1 hour, until the center of the loaf is set. Allow to cool before slicing.
This bread is delicious served warm or cold. Store sealed tight in the refrigerator for up to a week, or in the freezer up to 2 months.
Calories: 279kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 208mg | Potassium: 412mg | Fiber: 5g | Sugar: 15g | Vitamin A: 95IU | Vitamin C: 7.8mg | Calcium: 117mg | Iron: 1.6mg