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This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
1. Preheat oven to 350 F.
2. Grease and flour 2 medium loaf pans (4 ½ x 8 ½ x 2 ½ inches). Set to the side
3. In a medium bowl whisk together the whole wheat flour, all-purpose flour, flax seed meal, baking soda, and salt. Set the dry ingredients to the side.
4. In another large bowl using a handheld mixer, beat together the Greek yogurt and brown sugar. Beat this for about 3 minutes.
5. Add the canola oil and the mashed bananas and beat that for a couple of minutes.
6. Add the eggs and vanilla extract and beat that for a couple more minutes. It seems like a lot of beating, but this much beating of the wet ingredients will help to lighten the batter.
7. Add the dates, almonds and semi-sweet chocolate to the wet ingredients and mix with a wooden spoon or a spatula.
8. Add all the dry ingredients to the wet ingredients. Stir just until the flour is incorporated but do not over work the batter.
9. Divide the batter into the two prepared loaf pans.
10. Bake for 45 to 55 minutes or until the top springs back, or a skewer inserted into the center comes out clean (it may have melted chocolate on it, but there shouldn’t be any batter on it).
11. Remove pans from oven and set on a rack. Allow the bread to cool in the pans for about 10 minutes, and then remove the loaves from the pan to cool completely on a wire rack.
12. Once cooled, wrap it in plastic so it’s airtight, and store in a cool place. Bread may be frozen for up to 8 weeks.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!