Banana Date and Walnut Bread
Author: Caroline Trickey adapted from Cuisinicity
Prep time:
Cook time:
Total time:
Serves: Serves 10
- 5 medjool dates (110 grams when pitted), pitted and chopped finely
- ⅓ cup boiling water
- 1 cup mashed banana, approx 3 medium-large over-ripe bananas
- ⅓ cup extra virgin olive oil
- 1½ teaspoons pure vanilla essence
- ¾ cup (95 grams) wholemeal spelt flour
- ¾ cup (105 grams) soft plain white flour
- 1½ tablespoons chia seeds
- 3 teaspoons psyllium husks
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup walnuts, whole and broken
- Start by placing the finely chopped dates in a small bowl and cover with boiling water. Cover and set aside for at least 10 minutes.
- Heat oven to 170 degrees and line a loaf tin with greaseproof baking paper.
- In a medium bowl, mash bananas well, then add oil and vanilla and set aside.
- Sift flour, chia seeds, psyllium husks, baking powder and cinnamon together into a large bowl.
- Add softened dates to the bananas and mix well.
- Pour banana/date mix into flour and gently mix together until JUST combined.
- Pour cake batter into prepared loaf tin. Sprinkle walnuts over the top.
- Bake for 40 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/09/07/banana-date-bread/
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