Banana, date and walnut bread
8
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
Nothing says brunch like banana bread does and this twist on a much loved favourite does not disappoint. With added dates, walnuts and cinnamon creating wonderful way to start the weekend.
Ingredients
Egg(s)
2 medium, lightly beaten
Banana(s)
¾ cup(s), over-ripe, mashed
Coconut oil
2 tbs
Skim milk
2 tbs
Fresh dates
20 individual, pitted
Wholemeal self-raising flour
2 cup(s), (320g)
Walnuts
¼ cup(s), (30g) chopped
Ground cinnamon
1 tsp, plus extra to sprinkle
Banana(s)
3 medium, sliced
99% fat-free, plain Greek yoghurt, unsweetened
1⅓ cup(s), (320g)
Maple syrup
⅓ cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 19cm (base measurement) loaf tin with oil. Line base and sides with baking paper, allowing paper to hang over the 2 long sides.
2
Whisk eggs, mashed banana, oil and milk in a large bowl until combined. Coarsely chop 8 dates. Add flour, chopped dates, walnuts and cinnamon to banana mixture and mix until combined. Spoon into prepared tin and smooth surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 5 minutes before turning out onto a wire rack to cool.
3
Using a serrated knife, cut loaf into 10 slices. Toast slices in a toaster or under a preheated grill. Halve remaining dates. Top bread with sliced banana, dates, yoghurt and syrup. Sprinkle with extra cinnamon to serve.
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