Prep Time: 15 minutes Cook Time: 50-55 minutes Makes: 1 loaf Storage: 5 days at room temperature, up to 3 months frozen
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup date powder
- 1/3 cup coconut oil, melted
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups plain (all-purpose) flour
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped Deglet Noor dates
- 1/4 cup chopped walnuts (optional)
Topping (optional):
- 1 banana, sliced lengthwise
- Sprinkle of date powder
- Chopped nuts
Instructions:
- Preheat oven to 175°C (350°F). Line a 23x13cm (9x5 inch) loaf pan with baking paper
- In a large bowl, mix mashed bananas, date powder, melted coconut oil, eggs, and vanilla until well combined
- In a separate bowl, whisk together flour, bicarbonate of soda, salt, and cinnamon
- Gradually fold dry ingredients into wet ingredients until just combined (don't overmix)
- Gently fold in chopped dates and nuts
- Pour batter into prepared pan. Add toppings if desired
- Bake for 50-55 minutes, or until a toothpick inserted comes out clean
Pro Tips:
- Use very ripe bananas for maximum sweetness
- Let cool completely before slicing
- For extra moisture, add 1/4 cup Greek yoghurt to the batter
- Perfect for breakfast or afternoon tea
Made with: Aurum Date Sugar & Pitted Deglet Noor Dates