Pecan and Bliss Ball Banana Bread
Seiran Sinjari
Stockholm, Sweden
Serves 8-10
Gluten-free
Refined Sugar-free
INGREDIENTS
5.3 oz date paste (or processed pitted dates)
3 1⁄2 pecans Wet Ingredients
3 very ripe bananas 2 tbsp ground flax seeds 1⁄2 cup oat-based yogurt 1⁄4 cup oat milk 2 tbsp date syrup 1⁄4 cup coconut oil, melted (+ more for greasing pan)
Dry Ingredients
1⁄2 cup unrefined coconut sugar 3⁄4 cup almond flour 3⁄4 cup oat flour 1 cup buckwheat flour
1⁄2 tsp salt 1⁄2 tsp vanilla bean powder 1 tsp ground cinnamon 1⁄2 tsp baking powder 1 tsp baking soda
METHOD
Roll the date paste into chickpea-sized balls and place in freezer. If your paste is too soft to roll, chill in the fridge first. Mix wet ingredients in a blender until smooth and place in a bowl.
Combine dry ingredients well and add to the wet ingredients while stirring. You should have a thick batter.
Roughly chop half of the pecans and add to the batter. Remove date balls from freezer, save 10 for topping and add the rest to the batter.
Grease a loaf pan and pour in the batter. Top with remaining pecans and date balls.
Bake at 350°F for 45-50 minutes; it’s done when a toothpick comes out clean. Let cool before slicing.