The base recipe for this loaf is is my absolute favorite for quick breads. And bananas (plus choco chips most times) is my absolute favorite type of quick bread. Easy, super healthy, and completely delicious. Enjoying this bread with coffee in the morning before I face the world is the only thing that makes me a civilized human being some days.
This recipe is essentially the same as my pumpkin bread, just swapping pumpkin for bananas and mixing up the spices a bit. I also used oat flour this time, which makes it even more breakfast-y. This bread literally gets me out of bed in the morning I look forward to it so much.
Totally delicious, fluffy, moist and super healthy. Enjoy with coffee or tea ASAP. I promise you will thank me.
Healthy Banana Bread with Dates
Yield: 1 loaf
Ingredients:
- 1/2 cup hot water
- 200 grams dates (about 14)
- 195 grams oat flour (I ground up quick oats in my spice grinder)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon nutmeg
- 2 eggs
- ¼ cup olive oil
- 225 grams banana (about 2 bananas)
- ⅓ cup milk (I used unsweetened flax milk)
Method:
Preheat oven to 350 degrees F and line a loaf tin with parchment paper.
In a small bowl, pour 1/2 cup hot water over pitted dates and let them sit until softened a bit, 5-10 minutes. If your dates hardened in the fridge like mine did, I did this step first and then removed the pits.
While you’re waiting for the dates to soften, whisk dry ingredients together in a separate bowl: flour, baking soda, baking powder, salt, spices.
Pour pitted dates and hot water into blender or food processor and blend until mostly smooth. Add pumpkin and milk and blend again. Then add eggs and oil and blend again. Pour this mixture into the dry ingredients and mix ONLY until barely combined.
Pour into your lined baking tin and bake for about 50 minutes. The top should spring back to the touch when it’s done.
