Banana, Date & Walnut Bread

I've been just so bad at blogging. It has been a challenge for me to sit down and get a post out, and I apologise! I should be posting more regularly going forward. Fingers crossed!

This recipe came out of need - I just needed to use up some leftover, overripe bananas, and some dates that my daughters have outgrown. Yes, outgrown. These kids and their food choices. One day they love dates and they insist I buy them a large pack. And the next day - "Dates? Blechhhhh!" How am I supposed to keep up with that!

I loved the way this recipe turned out. It was loosely based on a recipe from taste.com.au. I changed it up quite a bit - the biggest changes being using mostly honey, and a lot less, in place of sugar, and the addition of some butter in the recipe. 

Banana, Date & Walnut Bread 

Ingredients

1/2 cup chopped walnuts

1 cup water

2 tbsp unsalted butter

1/3 cup honey

2 tbsp sugar

1 cup dates, pitted and chopped

1 1/4 cups all purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

2 tbsp flaxseed powder

1/4 tsp salt

2 large overripe bananas, peeled and mashed (about 1 cup)

Method

1. Preheat the oven to 180C/350F. While the oven is preheating, lay the walnuts on a small oven-safe plate or tray and allow them to toast in the oven. Remember to remove them when the oven reaches temperature. Alternatively, toast the walnuts in a skillet or frying pan. 

2. Pour the water in a saucepan, add the butter, honey and sugar and place it on a stovetop on medium heat.

3. Heat until the sugar is completely dissolved and the mixture is starting to bubble.

4. Add in the dates and cook for approximately a minute. Turn off the heat and set the saucepan aside.

5. In a large bowl, combine the flours, baking powder, baking soda, flaxseed powder and salt. Stir well to combine.

6. Add the date mixture, which will be a little cooler now, and stir until combined. Stir in the mashed banana.

7. Fold in the walnuts. 

8. Pour the batter into a greased and floured 9" loaf tin and bake in the preheated oven for 35-40 minutes or until a skewer inserted into the centre of the tin comes out clean.

9. Remove from the oven, and allow the bread to cool in the pan for 15 minutes. Ease the loaf out of the tin and allow to cool down on a rack.

10. Serve warm or at room temperature.

Let me tell you - this is a hearty, healthy and filling bread. We loved it! It was great as a part of breakfast and a yummy tea-time treat!

I ate a couple of slices with some peanut butter. My husband liked it with a caramel spread. But my favourite was when I ate a leftover slice the next morning - toasted and slathered with butter. It was just awesome!

I love the flavours and textures that come together in this loaf, and I think you will too! 

Until next time…