Banana bread is an old standard. Here is my updated, healthy and tasty version with the addition of dates.
Course Breakfast
Cuisine Quick Bread
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 16Squares
Calories 135kcal
Author Ginny McMeans
Ingredients
1cup2 bananas, 1 cup mashed
1tablespoonfresh lemon juice
⅓cupextra virgin olive oil
½cupcoconut sugar
1 ½cupwhole wheat pastry flour
½teaspoonsalt
1teaspoonbaking powder
½cupflaxseed meal
1cupdates, chopped
Instructions
Lightly oil an 8" x 8" baking pan or Lay parchment paper across the bottom of the pan and bring it up over the edges for form flaps.
Lightly mix the dry ingredients. Add the liquid ingredients and banana. Mix until just combined.
Fold in the dates and barely mix but make sure everything is combined.
Spoon into the prepared square pan. It is a thick batter and spread into all corner. It will not be completely flat on the top. See the photos.
Bake at 375• for 30 minutes for a light and moist banana bread.
Remove from the pan and let cool on a wire rack.
Notes
TO FREEZE:After they have cooled you may freeze them in any of the methods shown in my article Preparing Food For the Freezer.They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 seconds.