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The past year, I was in the habit of buying a package of Medjool dates every week, to make my energy bites to fuel my hubby for his Ironman training. Well, he pretty much rocked the Ironman on a plant-based diet, but now that it’s over, the training is scaled back a lot. Even though he’s still swimming/biking/running, now it’s just to keep up his fitness level and to feel great. I don’t have to be super-involved in planning his diet anymore, and we have found a lot of great vegan restaurants to eat out here in California since the move. But I’ve had these dates, sitting in the fridge, for the past few weeks, because at the time, my mind was still in his training mode. What to do with all these dates?!

I thought of what I’ve seen some people out there in Pinterest-land do, and that was to make a date paste. It’s basically a bunch of soaked dates, and pureed into a paste with some added water if necessary. I was then thinking of making something simple, since I am a few weeks from going into labor and have been feeling like the energy is sapped out of me. I’ve been making soups and other foods to put in the freezer, and wanted something else to add to the foods I had. I decided on a banana bread. I’ve made the past few banana breads with coconut oil, all of which has been great. Instead of the brown sugar, though, I subbed in an equal amount of the date paste.

The result? A wonderful, hearty banana bread that has just the right amount of sweetness with the dates and ripened bananas. No refined sugar! I’m sure that after having the baby, I will want to keep my sweets intake moderate to try to get my pre-baby body back and feel normal again (but I will obviously still want the sweets)! This would be perfect, especially taken from the freezer, toasted, and then with a smear of vegan Earth Balance butter. Yum!

Date-sweetened banana bread
Print Recipe
Serve a slice of this banana bread, toasted, with a smear of vegan Earth Balance butter!
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
1 hour 20 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
1 hour 20 minutes
Date-sweetened banana bread
Print Recipe
Serve a slice of this banana bread, toasted, with a smear of vegan Earth Balance butter!
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
1 hour 20 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
1 hour 20 minutes
Instructions
Date paste:
  1. For the date paste, cover whole, pitted dates in boiling water for about 20 minutes. Drain, and puree in a food processor. Add a few tablespoons of hot water to get the dates to process into a puree, resembling a loose peanut butter. Set aside 1 cup, and store the rest in a covered mason jar in the fridge for another use.
Flax eggs:
  1. For the flax eggs, whisk flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture becomes gelatinous and egg-like.
Banana bread:
  1. Preheat oven to 350 degrees F. Grease a loaf pan with canola oil spray and coat lightly with flour. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, stir together the mashed bananas, coconut oil, flaxseed eggs, and date paste. When incorporated, pour the wet mixture into the large bowl of dry ingredients. Stir to incorporate, and pour evenly into prepared loaf pan.
  4. Bake banana bread for 60-65 minutes, until a toothpick inserted into the center of the loaf pan comes out clean. Allow to cool at room temperature, then slice and serve.
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