spiced banana and date loaf

Authorali
DifficultyBeginner

Description:
Today, I’m sharing a recipe that will stick around for a long time in this household. Mixing an old favorite in dates and a new favorite in bananas, this loaf turned out better than I would have ever thought. Slightly caramelly and packed with the warmth of cinnamon and nutmeg, the banana has finally found a permanent place in our home.
Spiced banana and date loaf
Today, I’m sharing a recipe that will stick around for a long time in this household. Mixing an old favorite in dates and a new favorite in bananas, this loaf turned out better than I would have ever thought. Slightly caramelly and packed with the warmth of cinnamon and nutmeg, the banana has finally found a permanent place in our home.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 For the dry mixture:
 One cup ground almonds
 ½ cup quinoa flour
 ½ cup buckwheat flour
 1 tsp cinnamon
 1 tsp ginger
 1 tsp baking powder
 1 tsp baking soda
 For the wet mixture:
 3 bananas, large, ripe, mashed
 ½ cup dates, softened in hot water for 10 minutes
 ¾ cup almond milk
 1 tsp vanilla extract
 1 tbsp chia seeds
 2 tbsp light olive oil
 1 tsp salt
 For the marmalade and to serve:
 4 oranges, washed thoroughly
 ½ cup honey, good quality
 One pottle coconut yoghurt
 One jar nut butter, almond, macadamia or hazelnut
 One sprinkle toasted walnuts
1

Heat oven to 180C and line a loaf tin (approx. 22cm x10cm) with baking paper.

2

Whisk together all the dry mixture ingredients in a large mixing bowl.

3

Blend the wet mixture ingredients in a food processor until smooth. Add this wet mixture to the dry mixture and use a spatula to mix until evenly incorporated.

4

Transfer the batter into the prepared loaf tin. Bake for about 50 minutes, or until a knife inserted into the center comes out clean.

5

Allow the loaf to cool completely on a wire rack before slicing.

6

To make the marmalade: use a citrus zester to remove the zest from 2 of the oranges (about ½ cup). Try to get little to none of the white pith. With a sharp knife, cut as much of the white pith off as possible and discard. With the remaining 2 oranges, cut as much of the peel and pith off as possible and discard. Cut the oranges in half and discard the pips.

7

Place the 8 orange halves into your food processor and process until smooth. You should have about 2.5cups of super-pulpy orange juice. Pour the orange pulp into a medium-sized saucepan, add the zest and the honey. Over high heat, bring to a boil, stirring constantly. Boil, stirring occasionally, until the mixture thickens, about 40 minutes. Using a candy thermometer, you can check the temperature — usually, a temperature of around 140C will mean the marmalade is set.

8

To test the readiness and thickness of the marmalade, place 1 tsp on a plate and place the plate into the refrigerator. It is ready if it jells within 3 minutes. If the marmalade does not jell within that time, continue to boil until it does. Remove from the heat when it is ready.

9

To serve, cut two thick slices of the loaf and toast. Place them on a plate, and spread with marmalade, with a generous dollop of coconut yoghurt on the side. Drizzle with the almond butter, and scatter on some toasted walnuts.

Ingredients

 For the dry mixture:
 One cup ground almonds
 ½ cup quinoa flour
 ½ cup buckwheat flour
 1 tsp cinnamon
 1 tsp ginger
 1 tsp baking powder
 1 tsp baking soda
 For the wet mixture:
 3 bananas, large, ripe, mashed
 ½ cup dates, softened in hot water for 10 minutes
 ¾ cup almond milk
 1 tsp vanilla extract
 1 tbsp chia seeds
 2 tbsp light olive oil
 1 tsp salt
 For the marmalade and to serve:
 4 oranges, washed thoroughly
 ½ cup honey, good quality
 One pottle coconut yoghurt
 One jar nut butter, almond, macadamia or hazelnut
 One sprinkle toasted walnuts

Directions

1

Heat oven to 180C and line a loaf tin (approx. 22cm x10cm) with baking paper.

2

Whisk together all the dry mixture ingredients in a large mixing bowl.

3

Blend the wet mixture ingredients in a food processor until smooth. Add this wet mixture to the dry mixture and use a spatula to mix until evenly incorporated.

4

Transfer the batter into the prepared loaf tin. Bake for about 50 minutes, or until a knife inserted into the center comes out clean.

5

Allow the loaf to cool completely on a wire rack before slicing.

6

To make the marmalade: use a citrus zester to remove the zest from 2 of the oranges (about ½ cup). Try to get little to none of the white pith. With a sharp knife, cut as much of the white pith off as possible and discard. With the remaining 2 oranges, cut as much of the peel and pith off as possible and discard. Cut the oranges in half and discard the pips.

7

Place the 8 orange halves into your food processor and process until smooth. You should have about 2.5cups of super-pulpy orange juice. Pour the orange pulp into a medium-sized saucepan, add the zest and the honey. Over high heat, bring to a boil, stirring constantly. Boil, stirring occasionally, until the mixture thickens, about 40 minutes. Using a candy thermometer, you can check the temperature — usually, a temperature of around 140C will mean the marmalade is set.

8

To test the readiness and thickness of the marmalade, place 1 tsp on a plate and place the plate into the refrigerator. It is ready if it jells within 3 minutes. If the marmalade does not jell within that time, continue to boil until it does. Remove from the heat when it is ready.

9

To serve, cut two thick slices of the loaf and toast. Place them on a plate, and spread with marmalade, with a generous dollop of coconut yoghurt on the side. Drizzle with the almond butter, and scatter on some toasted walnuts.

spiced banana and date loaf

Leave a Reply

Your email address will not be published.