blueberry banana bread
Today and tomorrow my favorite coffee spot El Rey (100 Stanton street) will be selling my gluten free, vegan and date sweetened cardamom spiced blueberry banana bread with a pecan date spread on top. Hey hey – doesn’t sound that bad right?
For the ones who’s not in New York City I’ll give you the option to bake it yourself. I’m telling ya – it’s totally worth it! Further down you’ll see the recipe for one loaf.
5 very ripe bananas
1/4 cup date liquid*
1 tbs soaked dates
3 tbs chia seed
2 cups pecans**
1 cup almond flour
1 cup buckwheat flour
2 tea spoons cardamom
1 pinch cinnamon
Coconut oil (to grease the loaf pan)
*soak the dates over night and use the water you soaked in as sweetener
** you’re going to grind the pecans into a pecan flour
Mash the bananas and blend in the date liquid, blueberries, chia seeds and dates in the mash. Use a food processor and add in the pecans, almond flour and buckwheat flour to grind the pecans into a flour. Add the spices. I added a lot of cardamom! Mix the dry part with the “banana mash” into a thick dough.
Grease the pan with coconut oil and add in the dough.
Bake in oven on 145C degrees for about 50 minutes.
At least spread the date paste and crushed pecans on top! It’s easy to make; just blend overnight soaked dates in a blender into a sticky paste and spread on top. We also put a cardamom spiced banana to make it even more delicate-looking at the coffee shop.
Gluten free, vegan and natural sweetened. Need to say something more? Yes, good protein from the buckwheat flour and excellent healthy fats from the nuts and coconut oil. And at least, some antioxidants from the blueberries of course… ;-)