As promised I have redone my original trial on banana bread and the taste was just as good without Maple Syrup. I did add some crushed blanched hazelnuts on top which are a very nice addition I feel. I also added crushed hazelnuts on top which add a little bit of crunch to the banana bread. The taste is just a sweet without the Maple Syrup and even without the hazelnuts and the recipe is essentially the same as my previous Banana Bread post.
Banana & Hazelnut Bread
Preparation to Plate: 1 hour 10 minutes
Serves 4-6 People
Consume within 4-5 days
75g (½ cup) of Coconut Flour, sifted
½ tbsp Vanilla
¼ tsp Baking Soda
60mL (¼ cup) of Coconut Oil, melted
3 Overly Ripe Banans
6 Medjool Dates, made into Date Paste (see below)
4 tbsp Water, for the Date Paste (see below)
Handful of crushed, blanched hazelnuts
Preheat the oven to 180ºC (350ºF, approx.). Sift the coconut flour into a bowl and add the baking soda. In a separate bowl add the eggs, vanilla and bananas; mix this with a hand mixer. Once smooth, add the Date Paste and mix again until smooth.
For the Date Paste – Pit 6 Medjool dates and add them to a microwavable/oven proof bowl with 3 tbsp of water. Heat in the microwave on the highest heat for 30 seconds. If you don’t have a microwave place it in the preheated oven for about a minute (generates the same effect). Remove the bowl, add another tbsp of water and return for another 30 seconds. Mash the mixture with a fork until the consistency is smooth.
Melt the coconut oil and add the mixture, blend until smooth. Add the dry ingredients to the wet and blend again until smooth. Add the mixture to a pre-greased loaf tin or to a lined loaf tin (loaf tin liners are unbelievably useful and available at most cookware shops and some supermarkets). Sprinkle the hazelnuts over the top of the mixture.
Put in the preheated oven for 40-45 minutes. The timing will vary depending on your own oven and whether it is fan/gas/electric; best option is to test the middle with the blade of a knife, it should come out clean and smoothly and the knife should be hot (test by touching it to your top lip). Once cooked through, take out, allow to cool and serve.