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Hi! I'm Laura, a 23-year-old millennial girl discovering who I am by sharing my life experiences on my blog. You'll find me writing about me discovering my personal style, my growing wanderlust or giving any sort of style, uni or mental health advice.

If you ever have any questions, notes or other things that you want to know, feel free to email me

From July 2012 all items marked with a (*) are gifted items or PR samples. Posts on this blog may contain affiliate links or sponsored content. Please read my disclaimer for more details.

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It’s been a hot minute since I last wrote a recipe blog post. And when is a better time to start then December? Lately I have really become a fan of baking again. I can’t seem to stop making cinnamon rolls and banana breads. The recipe I use to make the banana bread I usually bake is in Dutch. You can find the original post here. But I have had a few questions to share the recipe with you, so I decided to dedicate a blog post to it. I did adapt it slightly and made the banana bread a bit more festive for this time of year with some cinnamon. The great thing about this banana bread is that I didn’t add any sugar as I use banana and dates, so just those two products make this banana bread taste super sweet.

For this recipe you’ll need:

3 bananas
3 eggs
50 grams of dates
75 grams of almond flour
75 grams of oat flour
1,5 teaspoon of baking soda
1,5 teaspoon of cinnamon

How to make the banana bread

Start off by preheating your oven to 175 degrees Celsius. If you’re using oat flour like I do, then blend those 75 grams of oat into a blender so it becomes flour. Put the oat flour in a bowl with the almond flour, the baking soda and the cinnamon. Whisk or stir this around until all the dry ingredients are properly combined together.

Then put the three bananas and the dates into a food processor and mix it together until it’s a smooth batter. Put three eggs in a separate bowl and whisk them for a bit. You can add a bit of salt if you’d like. Once the whisked eggs look airy, you can add the banana-date mixture into this bowl. Whisk it around until the eggs and the banana-date mixture is combined.

Add the dry ingredients bowl to the bowl with the eggs and mashed bananas. Whisk or stir the dry and wet ingredients together until it becomes a smooth batter. Next put the batter into a cake tin and put it into the oven for 40 to 45 minutes. Once the banana bread is finished, you must let it cool on an oven or cake grid. That’s it. That’s the recipe. It’s such an easy recipe to make and so easy to do if you have unexpected guests.

You can always add a bit of an iced glaze on top if you’d like. I have done this in the past and it was lovely. I couldn’t do this for the entire banana bread as we didn't have enough powdered sugar left at home when taking these photos, so I put it on one slice of the loaf instead. It's so lovely though, I can really recommend it as it really adds a little something to the recipe.

How to make the icing

Add 1 cup of powdered sugar, ½ a teaspoon of vanilla and 1 to 2 tablespoons of milk to a little bowl. Whisk it all together until it becomes a glaze and then put it on top of the banana bread. Or you can just add it to a slice once you have cut it off like I did in these last couple of photos.

You can also add nuts to the banana bread batter if you’re into that. I personally am not really a fan of nuts in my baked goods, so tend to avoid it. But I think it could be really nice to add chopped walnuts to the batter if you’d like.