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 4 eggs 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
Pre-heat oven to 120 degrees Celsius.
Grease a loaf tin with coconut oil and line it with baking paper on the base and all sides.
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.
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.
Pour batter into a large bowl and add dates and walnuts. Stir well to combine.
Pour mixture into the loaf tin and decorate the top with a scattering of walnuts.
Bake at 120 degrees Celsius for 1 hour 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 hour, turn the temperature up a little and bake for another 5 minutes or so.
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.