Banana, Date and Walnut Loaf
Date and Walnuts are a perfect match! Just like chocolate & hazelnut or ham & cheese!
This moist date loaf is based on bananas and carrots and has no refined sugar. I had a surplus of bananas to use up last week and was looking for something a bit different so came up with this. It’s full of healthy stuff including teff (or you could substitute quinoa) and walnuts but they could be omitted if you are nut-free and is also dairy-free. The molasses contributes a good dose of iron also.
Dates would have to be one of my favourite sugars, they are rich in several vitamins, minerals and fibre. These delicious fruits contain calcium, iron, potassium, phosphorous, selenium , zinc and magnesium which are all beneficial for health. They are a natural source of energy, sugar and soluble fibre and promote healthy bowels!
I do try not to eat too many as they are so very sweet, but I have used them here instead of sugar. The soft medjool dates are a favourite but they are super expensive so I use the ‘garden variety’ dried type in this recipe. Try to find ones that are not coated in oil or added preservatives.
I’m also happy to say that “chia eggs” work well in this recipe so it will suit those who are egg-free too!
170g teff (or quinoa)
140g dried dates, pitted + 80g dates, pitted & chopped
1 teas bicarb
1 teas cinnamon
400g ripe bananas (or you could substitute roasted sweet potato)
2 teas baking powder
2 eggs (or 2 tabs chia seeds soaked in 6 tabs water)
100g walnuts, chopped (optional)
Mill the teff (or quinoa) on SP 9 for 30 seconds. Set aside.
Chop the carrot finely on SP 4 for 10 seconds. Set aside.
Add 140g dates and 100g water with the cinnamon to the TM bowl and cook on 100°C for 2 minutes on SP 1. Stir through the bicarb and set the paste aside.
Without cleaning the bowl add the bananas, eggs, oil & molasses. Blend on SP 5 until smooth. Add the rest of the ingredients: flour, date paste, carrot, baking powder, extra dates and walnuts and stir through on SP 2 REVERSE.
Pour into a loaf pan and bake for 40 – 50 minutes at 170°C. It will be quite moist. Serve with lashings of butter for afternoon tea or with caramel sauce and ice-cream for a decadent dessert.
*I love a dark molasses-y loaf and ginger would be a welcome addition.