Banana Date Bread
Banana Date Bread
Yes, it’s another Banana Bread recipe, but can you really have too many? Banana Bread is a classic that will never get tired. There are so many yummy variations of which you can find a few here on the site. This option is a little lower in sugar but still sweet enough with the addition of plump dates making it perfect as a breakfast option and still delicious as dessert. Banana Bread is a great way to use up those Bananas you for got to enjoy in their prime! I hope you give this version a try.
Makes 8-10 slices
Ingredients
2 very ripe Bananas mashed
1/3 cup (79 ml) Plant Milk
1 Tbsp (15 ml) Apple Cider Vinegar
1 tsp (5 ml) Vanilla
1/3 cup (75.6 g) melted Vegan Butter or neutral Oil
6 Medjool Dates, pits removed, soaked and chopped (reserve a few pieces for the top)
2 cups (240 g) Flour
1/2 cup (100 g) Maple or Coconut Sugar
1 tsp (5 g) Baking Soda
1 tsp(5 g) Baking Powder
1/4 tsp Salt
1 tsp (5 g) Cinnamon
Equipment
loaf style baking pan
strip of parchment paper
baking srpay or 1/2 tsp of Vegan Butter for greasing the pan
Note
Prepare the baking pan by greasing with a little bit of vegan butter or baking spray. Cut a strip of parchment paper about the length of the pan and place it horizontally across the pan leaving the excess pieces to hang over each side. This will allow you to very easily lift out the baked bread.
Directions
1. To a cup, add the apple cider vinegar and the plant milk and set aside to curdle or form “buttermilk”.
2. Pit the dates and add them to a bowl. Cover them with enough hot water to submerge them. Let them soak for about 5-8 minutes. Drain and then roughly chop them. Set aside.
3. In a large bowl, add all of the dry ingredients together (except the maple sugar) and mix well. Set aside.
4.Add the peeled bananas to another large bowl and mash them (I like to use a potato masher but a fork will do). It’s ok to leave a chunky bits.
5. Add the maple sugar to the mashed bananas and mix until the sugar is almost dissolved. Add in the “buttermilk”, vanilla, melted butter and mix well. Add in the chopped dates and mix again.
6. Slowly add the dry ingredients to the wet about 1/3 at a time and gently mix them together. Continue gently mixing or folding in the dry until a batter forms. Make sure there are no pockets of flour but don’t over mix.
7. Pour the batter into a prepared pan over the strip of parchment and top with reserved chopped dates.
8. Bake at 350 for 45-55 minutes or until an inserted toothpick comes out clean and the top is nicely browned. If your bread needs more time but the top is browned, lightly cover with foil for the remaining baking time.
9. Allow the bread to cool in the loaf pan for about 10 minutes before removing. Place bread on a cooling rack and remove the strip of parchment. Cool for another 15-20 minutes and enjoy!
