This has become a breakfast, tea time, afternoon snack favourite in our house hold. It can be smothered in peanut butter, honey, jam or eaten alone with a strong cup of coffee for breakfast when it is just that little bit too early and even making porridge is a little too stressful.
The best bit about this recipe is that it is sugar free, so that obviously means guilt free goodness especially as there is fruit in here!
The main sweetness comes from the dates and mashed up very ripe bananas. Gone are the days when I curse myself for leaving the bananas in the fruit bowl for too long. These are so full of natural sweetness they are an utter WIN in my opinion for any baking. Also, a recent discovery is that if you put your avocados, which never want to ripen, in the same bowl as the bananas they turn beautifully ripe in a couple of days.
130g wholemeal flour
1 tsp baking powder
85g pitted dates finely chopped
1 tsp vanilla extract
2 tsp ground cinnamon
1 egg (whisked)
1 tbsp milk
50g butter (melted)
2 large very ripe bananas (mashed)
Turn on the oven at 180 degrees.
Melt the butter, mash the banana and mix with the milk, egg and vanilla. In another bowl mix the chopped dates, cinnamon, flour and baking powder. Combine both then pour into a greased and lined loaf tin. Bake for 30-35 minutes until the top is firm and no longer a wobble.
Set aside and leave to cool in the tin. Keeps well wrapped up in baking paper and tin foil once cooled for up to 3 days.
Enjoy, this is a good one!
I keep coming back to this recipe time and time again, having first published this back in 2015 I must have made this loaf 10 times since, always forgetting to eat bananas and now finding the old ones in the supermarket just so I can make this loaf.
Today I thought I would make it even more breakfast orientated and added giant oats to the top before baking. I think I might eat it with a drizzle of honey and a dollop of greek yoghurt for breakfast tomorrow.