I have long been interested in using dates as a sweetener in baked goods, so I decided to try them out in my “go-to” banana bread recipe, from Martha Stewart’s Entertaining. This version is not as sweet as the original one, and has the lovely yellowish hue of einkorn. The dates contribute their flavor, as well as their sweetness and the coconut oil makes it deliciously moist. I like to eat it for breakfast, slathered with sunflower seed butter and just a bit of honey.
Mashed banana 1 cup (about 1 1/2 bananas)
pitted dates 1 cup plus 3 or 4 chopped ones for topping
coconut oil, melted 1/2 cup (or 50/50 butter/coconut oil mix)
whole milk plain yoghurt 1/2 cup
pure vanilla extract 1 tsp.
einkorn all-purpose flour 1 3/4 cups plus 1 TBS (7.5 oz.)
baking soda 1 tsp.
salt 1/2 tsp.
ground nutmeg 1/8 tsp.
ground cinnamon 1/8 tsp.
walnut halves 1/2 cup
Preheat oven to 350 degrees F. In a small bowl, whisk together the flour, salt, soda and spices. Set aside. Place the banana and dates in the bowl of a food processor. Process until fairly smooth, with some flecks of date remaining. With a rubber spatula, scoop mixture into a mixing bowl, and whisk in the eggs, coconut oil, yoghurt and vanilla. Gently stir in the dry ingredients, and then the walnuts.
Use the rubber spatula to transfer batter to a greased and floured loaf pan. Press it into the corners and smooth the top. Sprinkle the reserved chopped dates on top. Bake for 40 to 50 minutes, depending on your oven and the dimensions of your pan. You can tell that the loaf is ready if it springs back when lightly pressed.