More experimenting with grain-free cooking. (Don’t worry – I haven’t given up the grains and sugar completely and my next recipe will have no nutritional merit at all.) I bought a few fancy non-grain flours at Archie Brown’s, our favourite vegetarian café in Truro and I wanted to try a banana bread recipe using one of them: quinoa flour. Don’t have any quinoa flour? I’m sure you could use wholewheat flour, spelt flour, or your favourite gluten-free flour instead.
This is another recipe is somewhat adapted from Anja’s Food 4 Thought: Banana Date Spelt Bread. I’ve tweaked it a bit to suit what I fancied making but it’s her idea.
The chocolate makes this primal; to make it paleo, swap back to nuts or some other add-in.
Mini loaf pans (10) is what I used, but you could use an ordinary large loaf pan or a cupcake pan.
Two medium mixing bowls
One smaller mixing bowl
Whisk, preferably a magiwhisk
Scales or measuring cups
Fork or potato masher
Cooking spray or a little neutral oil such as sunflower oil
Quinoa flour – 150g (or use another flour of your choice), 1 1/4 cups
Cinnamon – half a teaspoon (optional)
Baking powder – one teaspoon
Dried dates – 200g, chopped (ordinary block dates are fine), 3/4 cup
Bicarbonate of soda – half a teaspoon
Boiling water – 125 mls, 1/2 cup
Bananas – 2 large, very ripe, mashed
Oil – 3 tablespoons (I used sunflower but use whichever oil appeals to you)
Eggs – 2 large
Dark chocolate – 100g (check that’s it’s dairy-free if you avoid dairy)
- Switch your oven on at 160 degrees C with fan, or 180 degrees C conventional.
- Lightly spray your pan(s) with cooking spray, or grease lightly with oil.
- Measure the flour, cinnamon (if using) and baking powder into one bowl. Whisk together.
- Chop up the dates and put them into a bowl with the bicarbonate of soda.
- Boil the kettle and add half a cup (125mls) of boiling water to the dates. Mix together and leave to cool.
- Mash the bananas in another bowl.
- Add the oil and crack the eggs into the banana bowl. Whisk together.
- Give the dates a good stir. They should be disintegrating and turning to a mush. If not, leave them a bit longer.
- Whisk the flour mixture into the banana mixture, then add the date mush to it. Stir it all together thoroughly.
- Stir in the chopped chocolate.
- Divide between your mini-loaf tins or your cupcake moulds, or pour into your loaf tin.
- Bake until a skewer or cake tester comes out without any crumbs attached; about 20 minutes for mini-loaves or cupcakes, probably more like 35 to 40 minutes for a loaf cake.
They kept well in a box for several days.
I got 10 out of the recipe at 260 calories each. Not too bad for quite a filling snack or even a portable breakfast.