Banana Bread

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Banana Bread


250g Melted Butter or Coconut Oil
300g Dried Dates
200ml Warm Water
4 Eggs
4 Bananas
¾ T Baking Powder
500g Dessicated Coconut
125g Par Cooked Quinoa
125g Amaranth Flour
Salt Vanilla

Makes 2 Loaves


Preheat 180. Rinse the quinoa until the water runs clear. Put it in a pot of cold water to cover by a few cm, bring to boil and simmer until the quinoa begins to expand a little. Drain and spread. Line 2 loaf tins with baking paper. Warm the fat and add it with warm water to the dates. Let sit 10 minutes to soften. Add the eggs and bananas, mix these to a batter consistency-you can use your hands if you need to. Grind the amaranth in the blender if you can’t find flour.Combine all ingredients and separate into 2 tins, or you can bake 1 and then the other. Bake for 40 minutes @ 170, check doneness with a wooden skewer, it needs to be cooked through. Eat with Slabs of butter-toasted.

I’m always amazed by how full of life Padwood veg is. Nothing like vegetables you’d get in the supermarket. They are super tasty and I can tell how well they make me feel.

— Sarah C

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.