This Sugar-free Banana and Walnut Loaf is a solid favourite in our household. Sweetened with simply bananas and dates, this is a great wholesome snack option for kids and adults alike.
Light, fluffy and moist, this loaf is great served as is or toasted, with or without a swipe of butter …I always go ‘with’ (wink).
The ability to double the recipe and put one loaf in the freezer makes it even better for school or work lunches! Give it a try, I know you and the kids will love it!
INGREDIENTS
1 cup pitted dates
3 large bananas, mashed
1/2 cup melted butter
1 tsp vanilla bean paste
2 eggs
1 cup milk
1 2/3 cup plain flour
2 tsp baking powder
1 tsp bicarb soda
1 tsp cinnamon
pinch of salt
1 cup walnuts, roughly chopped
METHOD
- Preheat oven to 180 degrees or 160 degrees if your oven is fan forced.
- Boil the kettle and pour enough water to cover the dates in a small bowl. Leave to soak for 5-10 minutes.
- Put bananas, dates, butter, vanilla, and eggs in a medium sized bowl, mixing with electric beaters on high until all are combined. Add the milk and mix until well combined.
- In a separate large bowl sift all dry ingredients and then add the walnuts and wet ingredients. Fold together gently until just combined.
- Pour into a 23cm baking tin and bake for 40 minutes or until a skewer comes out clean.
Thermomix Instructions
- Follow steps 1 & 2 above.
- Put bananas, dates, butter, vanilla, and eggs into the Thermomix bowl and combine on speed 6-7 for 20 seconds or so until you have a smooth mixture. Add the milk and mix on speed 6-7 for a further 10 seconds or until well combined.
- In a separate large bowl sift all dry ingredients and then add the walnuts and wet ingredients. Fold together gently until just combined.
- Pour into a 23cm baking tin and bake for 40 minutes or until a skewer comes out clean.
Want to go dairy-free? Swap butter for coconut oil and cows milk for another milk of your choice.
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