This recipe came to be from an adaption of one of my earlier recipes (vegan apple chunk cinnamon banana bread). I was in the middle of making it when I realized my jar of organic applesauce had grown mold! You cannot imagine my devastation because there was at least a good 1 – 1 1/2 cup of applesauce left in the jar. It was such high quality apple sauce – organic, thrice washed, unsweetened Fuji applesauce. Oh the regrets. I had used it very sparingly in the past because it was not very cheap and it was organic, which is pretty rare to find where I live. But now look what happened! Not only was I not able to finish using it all, but it is also essentially such a waste of good applesauce. Take note and learn from my mistakes – when it comes to food, don’t “save” it because you’re going to end up eating it anyways. Might as well enjoy it as often as you can and get your money’s worth out of it.
But please do excuse my rambling, I shall try to finish my story as quickly as possible. As I ran out of applesauce, I had only one other binding agent left in my pantry – greek yogurt. Now, on hindsight, I realized I probably could have used a chia egg or perhaps added more bananas, but this version turned out quite yummy so that’s all good. I also used organic spelt flour this time instead of oat flour (because I ran out) which turns this recipe both non-vegan and non-gluten free. So I’m dearly sorry for all my readers who are looking for those two options.
Though if you really want to have a gluten-free, vegan banana bread, you can just refer to my original banana bread recipe (here) and just add in the extra ingredients (namely – the dates). It will taste around the same and both are super delicious! Alright, now getting into the actual recipe.
apple chunk banana nut date bread / serves: 4-5
you will need:
- 2 very ripe bananas
- 1 1/4 cup spelt flour
- 1 peeled and diced apple
- 1/2 cup greek yogurt
- 1 tbsp + 1 tsp. unsweetened almond milk*
- 4-5 dates
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- a handful of chopped nuts and any other toppings of your choice
- sprinkle of oats (optional)
- preheat your oven to 350 degrees and either grease a loaf pan or line it with parchment paper
- soak your dates in a bowl of water if they aren’t very soft
- mash your bananas in a bowl
- add in your greek yogurt and combine well
- add in the flour, bit by bit, and mix until just combined
- add 1 tbsp. + 1 tsp. almond milk if needed to thin the mixture
- add your salt, baking soda, and cinnamon and mix in
- chop up your apples, dates (de-pitted), and nuts
- fold in your diced apples, dates, and nuts
- pour into your loaf pan and sprinkle top with oats and/or more nuts & dates (if you wish)
- bake for 40-50 minutes, remember to check periodically after the 30 min. mark as every oven is different with the toothpick test
note: this oil-free, refined sugar-free banana bread is one of those breads that taste the best right out of the oven. when it’s warm and gooey from the dates, topped with some (frozen) banana slices and almond butter – it’s like heaven in your mouth. i would not advice letting this particular bread sit out past 2 days as it does taste the best in the first couple of days.
*the almond milk is because greek yogurt may not add enough moisture into your banana bread / mixture; that is the amount that I used, however you may add more or less depending on the consistency you achieve. if you use normal yogurt or coyo, for vegans, which is more liquid-y, then you may or may not have to add the almond milk. again, try and add it based on the batter consistency. you may use any other non-dairy milk or even just water.