High Protein Banana Bread

Ingredients:
100 g pitted medjool dates, (soak in ⅓ cup boiling water for at least 15 minutes to soften and then process with their water to break down)
270 g very ripe bananas, mashed with a fork
2 flax eggs (combine 6 tb water with 2 tb flax meal and set aside to thicken)
1/4 cup natural peanut or other nut/seed butter of choice, softened
⅓ cup agave/maple syrup
1 tsp vanilla extract
190 g red lentil flour
2 tsp psyllium husks
2 tsp chia seeds
2 tsp baking powder
1 tsp ground cinnamon

For decoration: 1 large banana cut lengthwise, sprinkled with coconut sugar

Instructions:
1. Heat oven to 170 °C and line a loaf baking pan with parchment paper.
2. Add dates, bananas, flax eggs, butter, agave, and vanilla to a medium bowl and whisk to combine.
3. Add lentil flour, psyllium husks, chia seeds, baking powder, and cinnamon to a large bowl and whisk to combine.
4. Add the wet mixture to the dry and stir with a spatula until just combined.
5. Transfer to the baking pan.
6. Top with the banana and sprinkle with coconut sugar.
7. Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
8. Let cool before slicing.

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