this makes me so excited to try even more gluten free recipes…SO GOOD you’ll need: - 10 pitted dates - 3/4 cup (180ml) almond milk - 3 ripe bananas - 1 egg - 1tsp vanilla extract - 1/3 cup (80ml) coconut oil / melted butter - 2 cups (250g) gluten free plain flour - 2tsp gluten free baking powder (to serve): - greek yogurt - fresh strawberries - honey method: 1. begin by heating the milk until almost boiling (make sure it’s very hot but be careful!). 2. in a shallow bowl, add in the dates and pour over the hot milk. 3. using a fork / spoon, begin to mash and press down the dates into the milk. keep doing this until the dates begin to soften and combine into the milk. 4. continue until the dates and milk have become a caramel (it will be lumpy but that’s okay!). 5. in a larger seperate bowl, roughly mash the bananas using a fork. 6. add in the date mixture along with the coconut oil (or butter), egg, vanilla extract, flour and baking powder. 7. using a whisk or spoon, mix until throughly combined and no lumps of flour remain. 8. pour into a lined / greased 900g loaf tin and bake at 170c for at least 50 minutes. 9. after 45 minutes, check to see whether the loaf is browning too much and place a layer of foil on top if this is the case. 10. check to see whether the cake is cooked by inserting a skewer all the way through the centre and it should come out clean. (honestly, the skewer may not come out completely clean as this cake is very moist but as long as it’s not literal batter on the skewer, it should be fine!). 11. carefully remove the loaf from the tin and peel away any paper if you used it! 12. once cool enough to touch, slice into thick slices and serve with a dollop of greek yogurt, fresh strawberries and a drizzle of honey if you like! enjoy xxx🤎🍌 #breakfast #bananabread #cake #baking #yogurt - @helentaylorrr