Banana, Almond, & Blueberry Loaf
Serves: 1 Loaf
Time: 45 minutes
This recipe came about as a result of me having 4 almost-rotting bananas that I needed to quickly use up. I also had some dates and blueberries to use… so that’s how we came to this! I’ve made a few variations of banana bread and this one turned out quite a lovely texture, so I wanted to share it here. It’s not massively sweet as a result of there being no sugar in it – it’s naturally sweetened with the banana and dates. So if you prefer a sweeter loaf, you could add some maple syrup, which I’m going to try the next time. I’d also recommend eating it with a spoon of raspberry chia jam – it goes so nice with it. It’s a great loaf to slice up and store in the freezer for when you’re craving something cake-like, but also healthy!
Ingredients:
120g of soft dates
4 medium over-ripe bananas
½ cup of almond butter (a smooth
1 and ½ cup of buckwheat flour
2 teaspoons of baking powder
½ cup of almond milk
Pinch of salt
Handful of chopped almonds
1 cup of blueberries
Cooking Steps:
Preheat the oven to 180C.
Add your bananas and dates to a food processor and pulse together until a smooth batter forms.
Add the mix to a large mixing bowl, and add your almond butter.
Now add your flour, baking powder, and a pinch of salt.
Mix together before adding your milk and bringing the whole mix together.
At this stage, chop your almonds and add them to the mixture, along with your blueberries.
Fold the blueberries and almonds into the batter but don’t overmix it.
Now add your mixture to a loaf tin lined with parchment paper.
Cook for around 40-45 minutes, or until the top is golden and a knife comes out clean from the loaf.
Leave to cool on a wire rack before cutting and serving so it has time to set.
