banana date loaf

Banana bread is a staple baked good at our house, but we were getting a little too used to sweetening with semi-sweet chocolate chips (and actually becoming a bit tired of it!).  We have recently all become big fans of dates and their natural sweetness – it works really well in this recipe and gives it good body and moisture. You won’t miss the chocolate chips in this loaf!

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prep time: 15 min    bake time: 25 min     yield: 1 regular sized loaf

what you need:

  • 1 heaping cup pitted dates
  • 3 large very ripe bananas
  • 2 tbsp coconut sugar
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup plain greek yogurt
  • 1 tbsp chia seeds (optional)

what to do:

  1. Roughly chop dates and soak in about 1 cup of hot water (use your kettle not tap water) in a bowl.
  2. Preheat your oven to 350 F convection. If you do not have a convection oven, then you will have to bake your loaf for longer at the same temperature.
  3. In a mixer (or using hand-mixer), beat bananas with sugar until smooth and light.
  4. Add egg, melted butter and vanilla to banana mixture and incorporate well.
  5. At this point I like to use the melted butter remnants to brush my loaf pan to prevent the loaf from sticking.
  6. In a separate bowl, roughly mix together dry ingredients (just a fork will do) – the flour, oats, cinnamon, baking soda, chia seeds and salt.
  7. Add dry ingredients to wet ingredients and beat just until mixed (do not over mix!). Use a spatula to scrape down sides and bottom of the bowl.
  8. Fold in greek yogurt.
  9. Drain dates from water and add them to the mixture (they will be softened by now), Gentle mix / fold to incorporate dates.
  10. Pour batter into buttered loaf pan (and place loaf pan on a cookie sheet if you wish for easier handling, especially if your loaf pan is silicone). Bake in centre rack for 25 minutes (45-50 minutes if you do not have a convection oven). It is ready when it is golden brown on top and toothpick comes out crumbly / almost clean.
  11. When cool enough to handle, remove loaf and cool on rack – slice warm and ENJOY!
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