Pecan and Bliss Ball Banana Bread

Seiran Sinjari

Instagram: @legallyplantbased | legallyplantbased.com

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.

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