Enjoy this gluten and dairy-free loaf. It is sweetened with dates and bananas and is so moist. Give it a try!
Ingredients
Recipe serves 8
Wet Ingredients
1 cup mashed banana (about 3 small bananas)
1 cup dates, pitted and chopped
2 eggs
1 tbsp maple syrup
1/4 cup brown sugar
3/4 cup dairy-free coconut yogurt, unsweetened
` tsp vanilla extract
Dry Ingredients
1 3/4 cup gluten-free flour (I use Bob's Red Mill Paleo Baking Flour blend)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup walnuts, chopped
Preparation
Add chopped dates to a small bowl, add hot water to cover dates, and let soak for 10-15 minutes to soften. Set aside.
In the meantime, preheat oven to 350ºF. Line a 10x5 loaf pan with parchment paper long enough to create an overhang, and spray with coconut spray.
In a medium bowl, combine all the wet ingredients and stir to combine.
In a separate medium bowl, combine all the dry ingredients except the walnuts and stir well to combine.
After the dates have soaked, add them to the wet ingredients and give them another stir.
Add the wet mixture to the dry ingredients. Mix until everything is well combined, then fold in the chopped walnuts.
Transfer the batter to the prepared loaf pan and bake for 1 hour and 5 minutes, or until a toothpick inserted comes out.
Cover the cake with a sheet of parchment paper for at least 15 minutes to avoid over-browning
Remove from the oven and remove the loaf from the pan gently by pulling the loaf out with the parchment paper and allow to cool on a wire rack.
Slice and enjoy!
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