I’m still a bit saddened over the loss my Dallas Cowboys had on Sunday.
I mean, we are America’s team.
I’m sure you heard or saw your facebook blow up with tweets from angry DC fans the moment those refs made that call.
That one freaking call…cost us the whole damn game.
Okay, rant over.
Always next year.
Let’s talk about more important stuff.
Last Sunday wasn’t only a football watching day…it was a banana bread making day.
this stuff is sweetened with date puree.
This we cut it up into little banana bread bites.
Then we do a little cinnamon vanilla icing on top.
Ya, these practically melt in your mouth.
It’s like little bites of disguised health food.
Those sneaky little dates.
My brain goes nuts.
- ¼ c. pitted Medjool dates, soaked in water overnight, and drained
- 1 large, ripe banana, mashed
- 2 large eggs
- 2 T. full-fat coconut milk
- ¼ c. granulated stevia, optional
- 1 T. melted coconut oil
- ¼ c. coconut flour
- ¼ t. baking soda
- For the icing:
- ¼ c. coconut butter, melted
- ½ t. vanilla bean paste
- ¼ t. ground cinnamon
- For the bread, preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
- In a food processor, process the dates until a thick paste forms.
- In a large mixing bowl, combine the date puree, banana, eggs, coconut milk, stevia, and coconut oil until smooth.
- Stir in the coconut flour and baking soda.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool slightly, cut into small squares.
- For the icing, in a small bowl, mix all of the ingredients together until smooth.
- Top each square of banana bread with a small amount of icing.