Banana Flour is the wonderful creation coming out of Queensland, Australia which is made solely of banana’s and is Grain-Free, high in fibre and gluten free. Check out the Mt Uncles Banana Flour website for info on ordering and stockists!
I have found that banana flour needs to be treated similarly to Coconut Flour due to the lack of gluten. Anyone who has used Coconut Flour knows that it requires a lot more liquid to the amount of flour than a wheat flour recipe would require as well as extra use of a binding agent such as eggs, xanthum gum or chia seeds. The same applies for Banana Flour.
So I had tried a few things with banana flour which weren’t quite right – mostly too dry, which I was not surprised about. I alllllways stop adding liquid too early and I worry that the end product will be too wet or will not cook properly. I am always wrong… and I always kick myself for not adding more liquid than my gut is telling me. So, my mission was to add “wayyyyy too much liquid” and voila… I came out with a bread that was NOT too moist.. and it did cook… plus it was super yummy

Paleo, Gluten Free and Dairy Free Banana and Date Bread
Ingredients
Wet
5 dates
2.5 medium Bananas + 1 banana
1tsp vanilla
3 tbs apple sauce
2 tbs coconut oil
3 eggs
4 egg whites
4 dates, chopped
Dry
3/4 cup banana flour
2tsp baking powder
1tsp cinnamon
1/4 tsp Himalayan pink salt
Method
Preheat oven to 160 degrees C
Line Loaf pan with baking paper.
Combine all wet ingredients, except chopped dates and 1 banana, in a food processor.
Combine all dry ingredients in a bowl.
Once combined separately, add wet into dry then combine together.
Stir through chopped dates.
Pour mixture into prepared loaf pan.
Arrange remaining banana on top of loaf too add a little bit of character if desired!
Bake for 45 minutes or until cooked through! The top should be firm and you should be able to insert a cake tester and have it come out clean. (Mine did feel like it took forever to cook. I covered the top with foil at approx. halfway so that the top did not burn).

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