Go bananas with this healthy loaf
You don’t need sugar for delicious banana bread, just lots of sweet, tasty fruit, writes Becky Krystal.
Soaked dates are the key to a tender banana bread with no added sugar. Make sure your bananas are ripe (on the dark side with speckles) so that they, too, lend their natural sweetness. The result is a loaf that’s restrained enough that you could enjoy leftovers toasted for breakfast.
The bread can be made ahead and stored, tightly wrapped or in an airtight container at room temperature, for up to three days, or in the freezer for up to one month. Medjool dates are preferred, but you could also use deglet noor dates, which are firmer, cheaper and easier to find.
Position a rack in the middle of the oven and preheat it to 180 degrees Celsius. Grease a loaf pan with baking spray or line with baking paper, leaving 5cm of overhang on each side, and coating the paper with cooking spray.
Place the pitted dates in a medium bowl. Cover them with the water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving two tablespoons of the soaking liquid.
Mash two of the bananas (you should have about 180g of flesh) in a medium bowl and add the egg, egg yolk and vanilla. Combine the dates, reserved soaking liquid and yoghurt in a food processor. Process until smooth, about two minutes. Some flecks of skin may remain, but there should be no pieces of fruit left.
Transfer the mixture to the bowl with the banana mixture and stir together until smooth.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut oil in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld mixer.
Beat on low speed until the coconut oil and flour are a mealy powder, about 30 seconds. Add the date and banana mixture and continue beating until just combined and no visible flour remains.
Transfer the batter to the prepared pan and smooth the top. Peel the remaining banana and cut in half vertically. Press the halves, cut sides up, into the batter so they are slightly offset.
Sprinkle the nuts into the S-shaped gap in between the bananas, and bake until the bread is lightly browned and a toothpick inserted into the centre comes out clean, 55-60 minutes, loosely tenting the cake with foil for the last 15-20 minutes to prevent the top from becoming too dark.
Let cool in the pan for 15 minutes, then turn or lift out the bread from the pan.
Cut into slices and serve, warm or at room temperature.