This "Grain Free Banana Bread" is a nice treat (but not compatible with my dairy-free specific carbohydrate diet). I quite enjoyed this VERY MOIST loaf warm straight from the oven, although it did not initially taste like anything in particular (not bananas, not dates, not cinnamon, not ginger, and certainly not chickpeas); however, by the next day it did taste like a VERY MOIST banana-date loaf and I had to change my rating from 4 stars to 5 stars. Be sure to make this loaf a day ahead! I would add a lot more spices if I were to make it again so that it would be more like a "banana-date spice loaf." I made mine in my blender (wide-based Kitchen Aid) since I was making my own almond nut flour that way anyway. It has been my experience that baked goods made with HOMEMADE almond flour rise better ("normal results") than baked goods made with COMMERCIAL almond flour ("flat results"). I substituted lard for butter since I am dairy intolerant. I blended all the ingredients together well in the blender except the baking soda and dates. I was concerned that my baking soda would go flat in the blender, so I added it at the last second to blend it. I was also concerned that my soft hand-pitted hand-chopped Iranian dates would be over mixed, so I stirred them in by hand. My loaf rose well but took took an extra 10 minutes in the oven. Thank you Idena Suzanne for sharing your recipe. Thanks also to Voleyballmom on THEBUZZ for pointing out the recipe to me.
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This "Grain Free Banana Bread" is a nice treat (but not compatible with my dairy-free specific...