Nothing beats cozying up to a cuppa tea and fresh banana bread. It is one of my guilty pleasures!

This loaf can easily be prepared into muffin tins too- just reduce the overall cooking time to 20 minutes.

Firstly, let me start by saying I am not gluten intolerant. But over the last few years, I have drastically cut down on the amount of gluten in my diet. After learning about gut health and the micro biome, I understand how closely linked gut health is with overall physical and mental wellbeing. While I have never presented with any symptoms of gluten intolerance, like abdominal pain, diarrhoea, bloating, excessive wind, tiredness, poor concentration and general aches and pains, I know I feel a thousand times better keeping my overall gluten load down to promote a happy gut.

Dates sometimes cope a bad rap for their high calorie content, but understand this… they are a nutrition powerhouse filled with lots of vitamins and minerals, such as magnesium, potassium, B12, fiber and the list goes on. When combined with the nutritional portfolio of banana, seeds and dietary fats, what is not to love about this nutrient dense snack?

This is a great recipes to make if you have some friends coming around, or just on a lazy afternoon.

Serves 10

Cals 405 cals/ Protein 10g/ 20g Fat/ 45g Carbs

Ingredients:

• 1 1/2 cups mashed banana
• 1/2 cup light extra virgin olive oil
• 1/2 cup honey/ maple syrup
• 2 eggs
• 2 tsp vanilla extract
•  1 3/4 cups gluten free self raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 10 fresh dates
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds

Method:

1. Preheat oven to 160 degrees C. Greece and line a bread tin ready to go.
2. combine the banana, oil, honey, eggs and vanilla in a large bowl. Whisk until well combined.
3. Sift flour, baking powder and cinnamon together. Add banana mixture and stir well. Stir in dates and 1/3 cup of pumpkin and sunflower seeds
4. Transfer batter into a pan and smooth top. Sprinkle with remaining seeds. Bake for 55 minutes or until cooked  when tested with a skewer.
5. Stand for 5 minutes before transferring to wire rack.

Are you after another great gluten free recipe? Try out our Coconut and Zucchini Bread.