Saffron Banana Bread with Just Date Syrup, Sweet Laurel Style

Ever since I was a little girl I’ve been a fan of banana bread. I remember family trips to Maui where we would stop along the road and stock up on fresh banana bread made from local apple bananas. 

All the happy memories I have with banana bread, however, went away when I started eating more “clean” foods. Although I tend not to subscribe to any particular diet, I do prefer my sweets to be dairy-free and refined-sugar free. 

My dear friend Laurel Gallucci of Sweet Laurel Bakery has the most amazing banana bread recipe of all time, and it just so happens to be very good for you, too! So when the fullest decided to do a collab with Just Date Syrup, I knew I wanted to make Laurel’s recipe with our Saffron Latte wellness powder and their Date Syrup as the sweetener — my three favorite things in one place! 

Now you, too, can have your banana bread with an extra dose of happiness!

SAFFRON BANANA BREAD WITH DATE SYRUP INGREDIENTS

⅓ cup coconut oil, melted

2 cups mashed bananas (about 4-6 ripe bananas)

⅔ cup Just Date Syrup

2 large eggs

1 teaspoon vanilla extract

2 cups almond flour

1 tablespoon Saffron Latte Wellness Powder

½ teaspoon baking soda

½ teaspoon himalayan pink salt

½ cup Sweet Laurel’s Vegan Chocolate Chips

SAFFRON BANANA BREAD WITH DATE SYRUP ASSEMBLY

1 | Preheat oven to 350 degrees F. 

2 | Line two 9×5-inch loaf pans with parchment paper, letting the paper hang over the sides for easy removal (or grease pans with coconut oil).

3 | In a large bowl, beat together the coconut oil, mashed banana, date syrup, eggs, and vanilla with a hand mixer. 

4 | In a medium bowl, whisk the almond flour, Saffron Latte Wellness Powder, baking soda, and salt. 

5 | A little at a time, add the dry ingredients to the wet and beat until a batter forms, folding in the chocolate chips.

6 | Divide the batter between the prepared loaf pans. Bake for 40-45 minutes, or until a toothpick inserted into the center of each loaf comes out clean. 

7 | Remove the bread from the pans, set on a rack, and allow to cool completely before slicing.

Nikki Bostwick is the founder of the fullest and loves anything Sweet Laurel or saffron, so combining them together with a low sugar swap like Just Date Syrup is a marriage she is happy to have officiated!

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