This vegan double-date banana loaf gets its name from the crafty use of both pureed and chopped dates to sweeten it naturally (as opposed to having anything to do with partnering up with friends on a night out).
Dates, miraculously, are 80% sugar but still good for you, as a whole food that’s full of fibre and phytonutrients.
This recipe also uses a small amount of blackstrap molasses – just enough to add a hint of treacly sweetness without overpowering the other flavours. Molasses is the other natural source of sugar besides dates notable for its antioxidant properties. If you don’t have molasses in the cupboard, or don’t like the flavour, you can always substitute golden syrup.
On the other hand, if you wish to ramp up the fibre quotient, you can substitute some of the white flour with wholemeal.
Double-date Banana Loaf…
Ingredients
- 250 g banana (around 3 small bananas)
- 150 g dates
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 1 tbsp ground flaxseed
- 25 ml blackstrap molasses
- 60 ml light olive (or other mild-tasting) oil
- 140 ml soya (or other non-dairy) milk
- 250 g self-raising flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp allspice
Method
- Set the oven to 180°C/360°F and lightly oil or line a standard 2 lb loaf tin.
- Roughly chop the dates. Reserve 85 g. Place the remaining 65 g in a bowl and pour over 80 ml of boiling water. Leave to soak for a few minutes.
- Place the banana, lemon juice, soaked date mixture (including the liquid) and ground flaxseed in a blender or food processor and blend until fairly smooth.
- Transfer to a bowl and whisk in the molasses, vanilla and oil, followed by the milk.
- Mix and then sift in the dry ingredients and stir until just combined.
- Lastly, add the reserved chopped dates and stir to distribute, but be careful not to over-mix.
- Transfer to the tin and bake for around fifty minutes, until an inserted skewer comes out clean.
- This loaf will rise very well and then shrink back slightly once you remove it from the oven.
- Allow to cool before slicing.
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