We’re definitely the kind of family that has to have a baked goodie of some kind perched on the kitchen bench each and every day.
For us, it just doesn’t feel like home without a fresh batch of muffins or fruit loaf nestled on the kitchen counter ready to be devoured.
Pre baby our baked goodies were more often than not based on the traditional concoction of sickening sugar, heart stopping butter and overrefined white flour. Yuck.
However since beginning baby led weaning and wanting to feed Grace lovely little nutritious and delicious treats my baked goodies have been given quite the health conscious make over. Butter has been replaced with healthier oils like coconut, macadamia or olive. Sugar has been kicked out and replaced with naturally sweet fruit (banana is our favourite) or agave syrup and overrefined white flour has been replaced with almond meal, wholemeal or spelt flour.
And todays banana date loaf is the perfect example of my new baking style. Both free of sugar and gluten this little darling is not only totally good for you but absolutely delicious. This loaf is gorgeously sweet thanks to the banana and dates and heady in the scent of cinnamon and almond. The almond meal also provides the loaf with the most wonderful moist texture. Miss G. loved this loaf for morning tea alongside her usual yoghurt cup and raspberries.
To create this sugar-free and gluten-free gorgeously golden banana date loaf simply…
Begin by preheating the oven to 160 degrees celsius (320F). Place bananas into the large bowl of a food processor and pulse until smooth and mashed.
To the bananas, add the eggs, vanilla, macadamia nut oil, cinnamon, maple syrup and baking soda mixed with a tablespoon of fresh lemon juice. Pulse to combine.
Add the almond meal and pulse until just combined.
Fold through the chopped dates and pour the batter into a loaf tined lined with baking paper.
Bake for 45 minutes to an hour or until a skewer inserted removes cleanly.
Allow to cool in the tin for 5 minutes or so before removing to cool completely on a wire rack.
Slice into generous slices and enjoy alongside a little fresh fruit or a yoghurt cup for the perfect baby led weaning morning or afternoon tea.
banana date loaf
adapted from Teresa Cutter, The Healthy Chef
300 grams over ripe bananas
2 tablespoons maple syrup
1 teaspoon vanilla
1/4 cup macadamia oil
1/2 teaspoon cinnamon, ground
1/2 teaspoon baking powder mixed with a tablespoon lemon juice
200 grams almond meal
1 cup dates, chopped
Preheat oven to 160 degrees celsius (320F). Place the bananas into the large bowl of a food processor and pulse until smooth and smashed. Add the eggs, maple syrup, vanilla, macadamia oil, cinnamon and baking powder mixture and pulse to combine. Add the almond meal and pulse to combine. Fold through the dates. Pour the batter into a loaf tin lined with baking paper and bake for 45 minutes – 1 hour or until a skewer inserted removes cleanly. Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack. Enjoy x
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