What to do with 3 ripe bananas that will not be eaten and dared not be tossed away? Or looking for a loaf-type nutritious snack or dessert that you can smear an inch thick of butter onto (now that you’re not eating much, if any, bread….)? Or craving a cosy and comforting Christmasy treat? Try this easy recipe. Kids will love it and I like that it contains no concentrated sweeteners at all- just dates and bananas. Plus it’s gluten-free (and grain-free if you consider that buckwheat is technically a fruit and not a grain). Because the ingredients are so nutrient-dense with no empty fillers it is very filling and, as with all my cake and dessert recipes, a little goes a long way.
If you’re like me and don’t have much of a sweet tooth, then reduce the amount of dates used.
3 ripe bananas (approx 300-400g, weighed unpeeled)
125g butter or coconut oil
225g (1 1/3 cup) activated cinnamon buckwheat
1 teaspoon vanilla bean powder
1 teaspoon cinnamon powder
¼ teaspoon ground nutmeg
1 cup, 230g, approx 14 medjool dates (weigh with seeds in then remove), roughly chopped (I pull them apart with my hands).
1 cup, 95g, roughly chopped activated walnuts (I break them apart with my hands) plus extra for decorating
1. Pre-heat oven to 120 degrees Celsius.
2. Grease a loaf tin with coconut oil and line it with baking paper on the base and all sides.
3. Process activated buckwheat in a nut grinder (or thermomix) until it resembles a fine flour. I do this in 2 batches in my nut grinder.
4. Add eggs to food processor and process well until very well beaten – their colour will change from yellow to almost white. Add all other ingredients to food processor other than dates and walnuts and process until mixture is smooth.
5. Pour batter into a large bowl and add dates and walnuts. Stir well to combine.
6. Pour mixture into the loaf tin and decorate the top with a scattering of walnuts.
7. Bake at 120 degrees Celsius for 1.5 hours or until a skewer inserted into the centre of the loaf comes out clean. If the top is not brown enough to your liking after 1.5 hours, turn the temperature up a little and bake for another 5 minutes or so.
8. When cooled somewhat remove from tin (it should slide right out with the baking paper) and place onto a serving platter or cutting board.
Serve as is or toasted under the grill element and then smear with butter if desired.
Keeps a couple days out of the fridge then refrigerate.
This is the first of a series of loaf recipes I will be making. Others will include an orange peel and spices, a savoury Cypriot olive and mint loaf, and a basic buckwheat bread loaf.