The combination of ripe banana and medjool dates achieves-dare I say-a certain “butter-iness” in this vegan bread. It’s hard to believe but you have to taste it to know what I mean! This is my new welcome home banana bread for my Natalia who has become vegan but I have to say, it may just become THE welcome home banana bread for the rest of the family too! It is SO YUMMY! I think you can tell from the photo how moist and rich it is! It’s perfectly sweet too and the beauty of it is that it has no added sugar-NONE! The sweetness comes solely from the fruit!
Watch the video below where I make it for you in my own kitchen-it’s so quick and easy!!
Ingredients
4 medium bananas (ripe), mashed with a fork
5 medjool dates, pitted chopped + 2 tablespoons warm water
1/2 cup safflower oil
1 teaspoon pure vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking powder
Directions
Preheat oven to 350º F. Lightly grease and flour a 9 x 5-inch loaf pan. Place the chopped dates in a small container with 2 tablespoons of warm water, stir to coat and leave for 5 to 10 minutes to soften. Place the warm dates (with the water), mashed bananas, safflower oil and vanilla in the bowl of an electric mixer and beat well. Add flour and baking powder and beat again to blend well (the batter will be thick, and that's OK!).
Pour batter into prepared loaf pan, using a spatula to gently spread the batter evenly. Bake in a preheated oven for 35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Let bread cool in the pan for at least 15 minutes, then turn out onto a wire rack.
Image, video and recipe via Catherine Katz of Cuisinicity.com
