Banana Date Bread
This Banana Date Bread is a healthy twist on a classic. No added sugar and spelt flour instead of wheat flour. Dairy-free option is also available!
Servings: 8 people
Calories: 451kcal
Ingredients
- 6 oz. (170g) pitted dates
- 1/2 cup buttermilk
- 2 cups (250g) white spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- a dash of nutmeg
- 1/2 cup unsalted butter , softened to room temperature
- 2 large eggs , at room temperature
- 3 very ripe bananas , mashed with a fork or potato masher
- 1 tsp vanilla extract
- 1/2 cup walnuts , toasted and chopped
- 8 dates , pitted and halved, for topping
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. Set aside.
- In a small food processor, blend the dates and buttermilk until smooth. Set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter with a hand mixer in another bowl until light and fluffy. Beat in the eggs. Mix in the date and buttermilk mixture, mashed bananas, and vanilla extract.
- Slowly stir in the dry ingredients just until incorporated. Do not over stir. Gently stir in the walnuts. The batter will be thick.
- Pour the batter into the prepared loaf pan and smooth out the top. Gently press the date halves into the batter. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool 10-15 minutes on a wire rack before removing from the pan.
Video
Notes
Dairy-free option: You can use almond milk or any other nut or seed milk instead of buttermilk. Butter can be substituted with coconut oil.
Nutrition
Calories: 451kcal | Carbohydrates: 68.3g | Protein: 7.8g | Fat: 18.6g | Cholesterol: 78.7mg | Sodium: 340.9mg | Sugar: 34.5g | Vitamin A: 9IU | Vitamin C: 7mg