The Pioneer Woman Tasty Kitchen
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Low-Fat Banana, Date & Nut Bread

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Level: Easy

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Description

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.

Ingredients

  • 1-½ cup Whole Wheat Flour
  • ¾ cups All-purpose Flour
  • ¼ cups Flax Seed Meal (aka Ground Flax Seed)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 cup Greek Yogurt, Regular Not Reduced Fat
  • 1-¼ cup Brown Sugar (lightly Packed)
  • 2 Tablespoons Canola Oil
  • 2 cups Ripe Bananas, Mashed (for 2 Cups You'll Need About 4 Large Bananas)
  • 4 whole Eggs
  • 1-½ teaspoon Vanilla Extract
  • ⅔ cups Dates, Chopped
  • ⅔ cups Blanched Slivered Almonds, Chopped
  • ½ cups Semi-Sweet Chocolate Chips

Preparation

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.

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