Another delicious way to enjoy the sweet, sweet banana
BANANA DATE AND WALNUT SPELT BREAD
- Serves: 8
- Prep time: 20 mins
- Cooking time: 55 mins
- Difficulty: Easy
INGREDIENTS
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2/3 cup (100g) dried pitted dates, coarsely chopped
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1 cup (100g) walnuts
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1 cup (150g) wholemeal spelt flour
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1 cup (150g) white spelt flour
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3 tsp baking powder
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¾ tsp bicarbonate of soda
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2 tsp ground cinnamon
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4 Ecoganic® Red Tip® bananas, peeled,
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3/4 cup (180ml) light olive oil
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2 eggs
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¼ cup (60ml) date syrup
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Peanut butter, to serve, optional
METHOD
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Preheat the oven to 170°C fan forced. Grease and line the base and sides of 6cm deep, 10cmx21cm (base) loaf pan.
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Place the dates into a heatproof bowl, add 2 tablespoons of boiling water. Cover and stand for 10 minutes. Coarsely chop 2/3 cup (75g) walnuts. Set the remaining 1/3 cup aside for the top.
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Sift the spelt flours, baking powder, bicarbonate of soda and cinnamon into a large bowl, adding any husks left in the sieve from the wholemeal flour. Stir in the chopped walnuts.
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Coarsely mash the bananas on a plate with a fork (you should have 11/3 cups). Transfer to a jug. Add the oil, eggs, date syrup and softened dates including any water. Stir to combine. Add to the flour mixture and stir gently until just combined.
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Spoon the mixture into the prepared pan and smooth the surface. Top with the reserved walnuts. Bake for 45-55 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from oven. Stand 10 minutes in the pan then lift onto a wire rack.
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Slice and serve warm or serve toasted in a sandwich press spread with peanut butter.