This week has been such a blur, with school starting, adapting to a new routine, and then working the entire weekend (yuck). If the whole semester ends up like this, I’m not sure how I’ll keep up, to be honest, haha! Craziness. Tomorrow, for Labor Day, I actually have the day off, so I am going to spend my day baking away (or watching Doctor Who – I’m trying it out, finally)! Can’t wait.
Here is the second loaf that I made last weekend to share with my family – a banana date walnut loaf, formerly known as the banana date breakfast tea cake. In my previous post of the recipe, I used agave nectar (which isn’t actually that great for you, but I’ll still use it in place of corn syrup – like for marshmallows!) and applesauce instead of butter (and you need some fat in your diet!). This time around, I swapped out the agave nectar for Truvia, and used butter. Of course.
When we were all eating the bread, I asked my mom if she found anything different about the bread, considering it’s one of her favorites, and her response was, “Did you add cinnamon? I don’t know.” The recipe has always had cinnamon, so this was a wonderful response. Still the great bread she’s used to!
This loaf is definitely one of my favorites. I come back to this recipe time and time again. It keeps for a nice, long time in if you keep it well wrapped in the fridge, too! The dates in there make it feel like you’re having a dessert for breakfast. So yummy.
- 1 cup + 2Tbsp white whole wheat flour
- 2 Tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 3 ripe bananas
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 6 Tbsp butter, melted
- 20 packets truvia (or 3/4 cup sugar)*
- 1 cup walnuts, chopped
- 1 cup dates, pitted & chopped
- 1 banana & 1 packet Truvia, for topping
In a medium bowl, combine the flour, cornstarch, cinnamon, nutmeg, baking powder and baking soda.
In a separate bowl, mash the 3 bananas with a fork until slightly chunky. Stir in the eggs, vanilla and salt. Add in the melted butter and Truvia, and mix thoroughly. Pour the banana mixture into the flour mixture, and mix until fully incorporated. Fold in the dates and walnuts.
Pour the batter into a loaf pan lined with parchment paper (or greased lightly) and smooth with a spatula. Take the extra banana and cut it in half lengthwise. Take each half, cut side down, and cut in half lengthwise again. Lay on top of the batter and sprinkle with Truvia.
Bake for 40-45 minutes at 350ºF, until toothpick comes out clean. Allow to cool in the pan for about 10 minutes, and then remove to a wire rack to cool completely. Serve at room temperature.
Keep well wrapped in the fridge for a week or at room temp. for two days.
*This bread turns out to be rather sweet with the dates and everything, so you can easily reduce the Truvia or sugar by almost half with no problem, if you aren't into a sweeter bread.
adapted from this recipe