NATURALLY SWEET BANANA BREAD
Makes: one loaf
10 oz (284 g) Medjool dates, pitted (about 18)
2 cups (500 ml) hot water 3 medium very ripe bananas 1 large egg, plus 1 large egg yolk, beaten
1 tbsp (15 ml) vanilla extract 3/4 cup (180 ml) plain whole milk Greek yogurt
1 1/2 cups (375 ml) all-purpose flour
1 1/2 tsp (7.5 ml) baking powder 1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt
1 tsp (5 ml) ground cinnamon 1/2 tsp (2.5 ml) freshly grated nutmeg
1/3 cup (80 ml) coconut oil (may substitute unsalted butter), at room temperature
1/4 cup (60 ml) chopped pecans or walnuts 1. Position a rack in the middle of the oven and preheat to 350 F (175 C). Grease an 8 1/2-by-4 1/2inch (21-by-11-cm) loaf pan with baking spray or line with parchment paper, leaving 2 inches (5 cm) of overhang on each side and coating the paper with cooking spray.
2. Place pitted dates in a medium bowl. Cover with the water. Let dates soften about 10 minutes. Drain, reserving 2 tbsp (30 ml) of the soaking liquid.
3. Mash 2 bananas in a medium bowl and add the egg, egg yolk and vanilla.
4. Combine dates, reserved soaking liquid and yogurt in a food processor. Process until smooth; some flecks of skin may remain, but there should be no pieces of fruit left. 5. Add to the banana mixture and stir until smooth.
6. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and coconut oil in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand-held mixer.
7. Beat on low speed until the coconut oil and flour are a mealy powder, about 30 seconds. Add date and banana mixture and continue beating until just combined and no visible flour remains.
8. Transfer batter to the prepared pan and smooth top. Peel remaining banana and cut in half vertically. Press the halves, cut sides up, into the batter so that they are slightly offset.
9. Sprinkle the nuts into the gap between the bananas and bake until bread is lightly browned and a toothpick inserted into the centre comes out clean, 55-60 minutes, loosely tenting the cake with foil for the last 15-20 minutes to prevent the top from becoming too dark.
10. Let cool in the pan for 15 minutes, then turn or lift out the bread from the pan. Cut into slices and serve, warm or at room temperature.
Notes: Store bread tightly wrapped or in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
The authors prefer Medjool dates, but you can use deglet noor dates, which are firmer, cheaper and easier to find. Adapted from Half the Sugar, All the Love: 100 Easy, Low-sugar Recipes for Every Meal of the Day, by Jennifer Tyler Lee and Anisha Patel (Workman, 2020).