I don’t worry if bananas start to turn black. All I can see is the opportunity for banana bread. This morning I whipped those overripe bananas out of the fridge and decided on banana bread bites, perfect for a lazy Sunday morning breakfast. Based on Jamaican banana bread recipe and flipped to be vegan, gluten and sugar free this is a quick and easy recipe, healthy and totally delicious. This recipe uses coconut oil instead of butter. (Read why I always use coconut oil and why I love Lucy Bee in particular here). Enjoy!
2 cups rice flour
2 tsps baking powder
1/4 tsp salt
1 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 Jamaican mixed Island Spice
1/2 cup coconut oil
1/2 cup dates chopped
4-5 large bananas
1 tsp vanilla paste
Preheat the oven
Put flour, baking powder, salt, and spices in a mixing bowl, stir and leave to one side
Blend the coconut oil, dates, bananas and vanilla paste together
Fold the wet mixture into the dry ingredients
Scoop some of mixture out enough to make a small muffin into a greased tray
You can drizzle with honey and maple syrup (vegan) if you like more sweetness.
I’ve used rice flour as the gluten free alternative. Let me know if you prefer another type of flour. Would love to hear!
Bake for 25 mins (longer if large scoops are made)
Summer is here! Yay! So time to make some divine desserts, look forward to sharing with you all in the coming weeks. x.