A Sunday well spent, brings a week of content. Or in our case, it brings us breakfast for the week as I spent some of my Sunday baking up this gorgeous Date & Walnut Banana Bread! On Saturday, we dropped in to see my cousin for his birthday and my aunty gave me a big bag of walnuts as no one really was really eating them at their place and she knew I could find a better use for them than sitting in her pantry. As soon as I saw them, I thought “banana bread.” It was like I was destined to make it as well, because when I got home I saw that we had some lovely ripe bananas begging to baked with!
I also found medjool dates hiding in the fridge, so I threw them in there as well. Jared and I both love fruit and nut bread, so I knew adding both walnuts and dates to the banana bread could only make it more delicious!
It was only after I gathered most of my ingredients that I realised we were running low on buckwheat flour and we also had no almond meal left! Both of them are staples in my gluten free baking! I was starting to get really bummed that the banana bread would have to wait, until I stumbled across an unopened bag of besan flour. Besan flour is just another name for chickpea flour. I’d had it sitting in my pantry for quite some time, with the intentions of using it to make pizza bases or socca bread. I was really unsure how it would be in a sweet recipe like banana bread, but I figured I’d give it a go and I was really happy with how it turned out!
The bread came out soft, not at all dry, and did not taste anything like chickpeas like I was expecting! The taste was if anything, slightly nutty and went well with the subtle nuttiness of the buckwheat flour. A really wonderful combination, and one I’ll use many more times I think. Plus, both flours are high in fibre and protein. A really nutritious and nourishing alternative to regular white flour!
My favourite part of it though, was cutting into it and seeing all the delicious chunks of walnuts and dates in it! I then sliced it into 12 slices, wrapped them up in some baking paper and popped them in the fridge. Then all Jared or myself will have to do during the week is pull one out, toast it or grill it and slather on some organic butter or peanut butter for a quick and nutritious breakfast or snack!
I’m actually toasting some as we speak, so I can dig into it as soon as I’ve finished posting this!
I hope you all enjoy your Monday and this little recipe!
- 2 large ripe bananas, mashed (approx. 1 cup)
- 2 organic/free range eggs
- 1/3 cup unsweetened apple sauce
- 1 cup besan (chickpea flour)
- 3/4 cup buckwheat flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup walnuts
- 4 medjool dates, pitted and diced
- Pre-heat the oven to 180 degrees celcius.
- Combine wet ingredients in a mixing bowl.
- Combine dry ingredients (minus the walnuts and dates) in a separate mixing bowl.
- Make a well in the centre of the dry ingredients and pour the banana mix in.
- Fold and stir the mix gently until well combined.
- Add the dates and walnuts and fold until combined.
- Pour batter into a lined loaf tin and smooth out the top.
- Bake in the oven for approx. 45-50mins (depending on your oven), or until a butter knife or skewer inserted into the middle comes out clean.