A dense, deliciously sweet date loaf with the most insane secret ingredient. This Clean Eating Banana and Date loaf is packed with nutrients, refined sugar free and has no ‘lumpy date bits’ (for picky eaters).
2 cups dried, pitted dates
1 1/2 cups boiling water
1/2 cup (4 oz) butter
1 tablespoon honey
1 teaspoon baking soda
2 cups Plain Flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 medium, ripe banana, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
- Preheat oven to 350F / 180’C
- Grease a loaf pan with butter or olive oil
- In a large mixing bowl: add dates and boiling water. Cover and allow to cool for about 15 minutes. Process the dates AND the water in a food processor or blender until smooth. Return to it’s bowl.
- In a small saucepan: heat up butter and honey until just melted (not too hot). Add 1 teaspoon of baking soda and stir until the mixture reacts. It will react in seconds.
- In the bowl with the pureed dates: add the mashed banana, butter and honey mix and vanilla extract.
- In a separate large mixing bowl: Add flour, cinnamon, baking powder. Make a little dent in the middle of the flour and pour in the wet date and butter mix and the eggs. Use a wooden spoon or spatula to combine well. It’s quite a thick batter, and my hand mixer doesn’t handle it, so I mix by hand using a flat whisk.
- Pour the batter into the loaf pan and bake for 45 – 55 minutes. (SEE NOTE 1).
- Remove from the oven and allow to cool for about 10 minutes before transferring to a wire wrack.
- Oven cooking times can vary. Don’t know why, but they do. Keep an eye on your loaf in the last 10 – 15 minutes of cooking and vary time as needed. Insert a skewer to check if it’s cooked through.
- This is a dense loaf. It will sink a little once you remove it from the oven and that’s OK.
- This loaf freezes very well. Wrap the entire loaf in freezer proof bag or in individual slices for lunchboxes.
- Category: Baking
- Cuisine: Clean Eating
Keywords: Clean Eating Date Loaf