Date & Nut Banana Bread
Chris and I were in the process of moving from campus at UCI to Costa Mesa (YAY), and I had some neglected bananas. I didn’t have all of my baking supplies but I tossed this recipe together and it turned out great. So, this recipe is super forgiving and flexible - anyone can make banana bread! You can find almost everything you need for this bread at our shop - all you need from elsewhere are ripe bananas and 2 eggs.
Ingredients:
1.5 cups flour (I used our GF flour blend - but you can also use regular white wheat flour or oat flour)
2 tsp baking powder
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
2 eggs
1 cup mashed bananas (I used 3 ripe bananas)
1 cup chopped dates
1/2 cup avocado oil
1/4 cup maple syrup
2 tsp vanilla exract
3/4 cup chopped pecans, walnuts, etc
Instructions:
Heat oven to 350ºF.
Chop dates and toss them in some flour.
Mix dry ingredients together
Add mashed bananas, eggs, oil, and maple syrup; stir.
Add chopped nuts.
Pour batter into greased loaf pan and bake 45-55 minutes (I baked mine for 25-30 minutes because all I had was a silicone baking “dish” that allowed the batter to be more spread out —> so if you bake these in a brownie pan they will take less time!)
Store at room temperature in a tupperware for 3-4 days.
Adapted from healthy seasonal recipes
