Friday, March 20, 2015

Moist, dense banana-date bread (no sugar, butter or white carbs and a hidden ingredient)



There is no denying that I am super excited about this recipe: a totally delicious dessert/breakfast loaf that is made without white carbs, sugar and butter but is full of hidden antioxidants and vitamins.

Plus, I did not have to buy one. single. ingredient. to bake this, I used up a ton of odds and ends I had lying around and the result was loved by all. How satisfying is that?



That bunch of shrivelled up, utterly dried-out medjoul dates that I just didn't have the heart to throw away (but that nobody had been eating anymore for a couple of months)?
In!

The expensive bag of goji berries I bought out of the sheer excitement of coming across them in a store a few years ago, after reading about them for months? The ones I never really know what to do with (except for mixing them into granola and yogurt) and that, to be truthful, none of us even like?
In (but hidden)! And just 10 days before their expiry date!

That almost empty bottle of coconut oil that I've had for months and never used until I overused it in a made-up cookie recipe in an attempt to feel less guilty about buying yet another ingredient that would collect dust on a shelf? A recipe that turned out so bad, that I never felt a twinge of guilt again upon seeing the bottle?
In!



Finally made a dent in my spelt flour stash, you would think I was a spelt hoarder.
In!

Luckily whisky ages well, because I don't even remember where that bottle of whisky we have came from...
In!

And let us not forget the bags and bags of chocolate chips I keep buying whenever I go to the States because I-just-can't-get-that-flavor-dash-size-dash-quality-dash-brand-here that takes up way too much fridge space (yup, that is how long they hang around) but that I never use in an attempt to make my kids reasonably healthy snacks.
In!




The result: a whopping banana bread that was dark, dense and incredibly moist. That was so good it was hard to believe there was no sugar (minus the choc chips - that are totally optional), white flour or butter in it. Also, there was no trace of the goji berries, which you already know is a good thing in my book, except for their presumable health benefits (but who knows at this point?). What unfortunately also got lost in the mix were the chocolate chips (except the ones you see on top), so definitely not worth the hidden calories/fat/sugar if you ask me. The dates and bananas totally did their magic without any extra help needed, and I can see myself pairing them over and over again in the future.

So in the same week, another cake you can bake and eat too... without the guilt!


Ingredients
8-9 oz. pitted dates
water as needed
whisky as needed
2 cups spelt/farro flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 tbsp coconut oil
1 cup goji berries
3 ripe bananas (frozen or fresh)
2 eggs
1 tbsp vanilla extract
(3/4 cup white chocolate chips)

Pit the dates and put them in a small bowl. Heat a mix of water and whisky (or pure whisky if you like) until just simmering and pour over the dates so that they are covered. Set aside and let soak for at least 15 minutes.

In a bowl, mix together the flour, baking powder, baking soda and salt.

Preheat your oven to 175°C/350°F and grease a loaf pan.

When the dates have softened up, blend them in a food processor with as much of the liquid as you need to obtain a smooth, loose (but not too loose) paste (I ended up using all of it). Then add the goji berries, if using, and blend some more. The paste will turn a beautiful shade of reddish brown. Add the coconut oil and then blend in the bananas until just smooth.

Beat the eggs into this mixture one by one, then add in the vanilla extract.

Fold the wet mixture into the dry mixture, then mix in the chips (if using) until just combined. Pour into the pan. Bake for about 60 minutes, possibly a little longer. Insert a toothpick or a strand of raw spaghetti into the middle: remove from oven when it comes out clean.

Let cool before removing from pan.



6 comments:

  1. It looks so dense and wonderful - and the flaky top is amazing! I have to look for spelt flour - I know a lot of European bakers who are using it, and haven't seen it in the U.S. yet. Looks like another Amazon order...

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  2. Goes to show how versatile this bread is! My daughter would love it, she is using only coconut oil these days!

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  3. Ooh, this looks a bit like malt loaf - dense and squidgy and totally delicious!

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  4. Wow. I do love it when I can create something from not having to visit the shops. What a great date bread. It must have great flavour with that bit of a kick from the whiskey xx

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  5. I love that this is made using all the leftover bits! I know I have lots of little bags of things in my fridge that I just don't know what to do with. A fabulous looking banana and date bread :D

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  6. This actually sounds good as well as healthy. Will need to try this!

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