Banana Date Loaf

This recipe originally came from my good friend Hannah (thanks Hannah!) and I've adapted it slightly. This is what I call an impossible cake, because it doesn't contain any of the usual cake ingredients- no butter, sugar or eggs! It's egg and dairy free and substituting the wholemeal flour for a gluten free mix would also make this cake wheat and gluten free. And if you're not into dates, don't worry, they disappear into the cake and really just provide some great sweetness.

It's simple and a great alternative to banana bread, a perfect mid-morning snack and could also be baked as muffins! Full of fibre from the fruit, nuts and wholemeal flour, omega-3 fats from the walnuts and linseed in the LSA, and none of the refined sugar and saturated fat that usually accompanies a banana bread.

Banana Date Loaf

1C ripe mashed banana (you'll need around 2 bananas)

1C water

3/4C pitted dates, chopped

2C self-raising wholemeal flour

¼ C walnuts, roughly chopped

1 tsp vanilla extract

2 tsp cinnamon

Topping:

2 Tbsp almond meal

2 Tbsp LSA (ground linseeds, sunflower seeds and almond meal)

2 Tbsp walnuts, roughly chopped

1 Tbsp honey 

1. Pre-heat oven to 180°C and line a loaf tin with baking paper.

2. Place water and dates in a saucepan over medium heat for ~5-8mins or until the dates soften and start to break down.

3. Take off the heat, allow to cool slightly, then stir in flour, banana, vanilla, cinnamon and nuts (you may need some extra water to get it to a thick cake batter consistency).

4. Place into the loaf tin. Sprinkle with almond meal, LSA and crumbed walnuts, then drizzle with honey.

5. Bake for 45-60mins, or until set (it may take longer than this, depending on your oven).

6. Serve fresh or toasted, on it's own or with a dollop of vanilla yoghurt.