Olive Oil Banana Bread with Almond Flour

This moist banana bread will fit perfectly within your diet. A high-protein treat packed with amazing healthier fat and no added sugars. The dates enhance the sweetness of the bananas, while the olive oil gives it such a fruity flavor.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 443 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 2 teaspoons ground nutmeg
• 1 teaspoon gluten-free baking powder
• 3 eggs, separated
• ½ cup dates, pitted and chopped
• 1 pinch sea salt
• 2 ½ cups ground almonds
• 6 ripe bananas
• ⅓ cup fruity olive oil

Recipe Instructions

Step 1

Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.

Step 2

In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.

Step 3

Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.

Step 4

Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.

Step 5

Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.

Step 6

Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.

Step 7

Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.