At the request of the guests of the weekend potluck party I attended, I created this loaf for dessert since I had extremely ripe bananas and I’ve been dying to use the medjool dates I bought a few weeks ago, to create a healthy, naturally sweet (minus artificial sugar) and moist Banana, Date & Walnut Loaf. Actually, this loaf is inspired by fellow blogger Rhiarn’s recipe (see: http://rhicreations.wordpress.com/2013/06/11/banana-date-walnut-loaf/). I’ve been wanting to try her recipe since she shared it in June, and I finally had time to give it a go! (with some minor substitutions due to lack of some required ingredients) Thanks so much for the inspiration, Rhiarn! 🙂
Makes: 8 slices
Preparation Time: 15 minutes
Total Time: about 40 minutes
-This is not a gluten-free recipe, since my guests are not gluten-free sensitive. To make it gluten-free, you can replace it with any type of gluten-free flour.
-The riper the bananas, the sweeter they are.
-The medjool dates have a rich, almost honey or caramel-like taste, so they’re perfect as a natural sweetener.
1 1/2 ripe and mashed bananas
8 medjool non-pitted chopped dates (you have to take the pit out and chop dates into little pieces; I really like this brand: Natural Delights http://www.naturaldelights.com/about-perfect/; dates are a source of fibre and these ones are 100% fat free!)
1 egg white
3/4 cup unsweetened almond milk
1/2 cup whole wheat flour
1/4 cup white flour
1/4 cup rolled oats
1 heaped tablespoon cacao powder
1 teaspoon baking powder
2 tablespoons chia seeds
4-6 whole walnuts, semi-crushed
- Preheat oven to 375°F.
- Mix bananas, dates, egg white and almond milk into a blender/food processor. (wet ingredients)
- Combine wholewheat flour, white flour, rolled oats, cacao powder, baking powder and chia seeds in a large bowl. (dry ingredients)
- Add the wet ingredients to the dry and mix well.
- Line small-medium loaf tin with baking/parchment paper.
- Add mixture and sprinkle with semi-crushed walnuts on top.
- Bake for 25 minutes or until firm.
- Enjoy! 🙂