Banana bread with dried fruit sweetener

Votes: 1

Time: 3 hours 40 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 200, total fat 5 G., saturated fats 5 G., proteins 4 G., carbohydrates 33 G., fiber - G., cholesterol 50 mg, sodium 190 mg, sugar 12 G.

This healthy banana bread, made with fiber-rich whole-grain flour, is completely refined sugar-free. However, it's quite sweet thanks to the bananas themselves and the date and raisin puree added to the dough. The darker and riper your bananas, the sweeter the bread will be. The orange zest perfectly balances the sweetness with its freshness. The bread is fluffy and soft, making it a perfect healthy snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup raisins
2 large pitted dates
1 and 3/4 cups whole grain confectionery flour
2 tsp baking powder
1 teaspoon ground cinnamon
0.5 tsp fine salt
110 g butter, room temperature
1 large egg + 1 large yolk
1 tsp vanilla extract
0.5 tsp orange zest
0.5 cups of milk
2 medium ripe bananas, cut into small pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: raisin, dates, confectionery flour, whole grain flour, baking powder, cinnamon, butter, eggs, vanilla extract, Orange zest, milk, bananas

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray.
Place the raisins and dates in a medium bowl, cover with very hot water, and let steep until the fruit is very soft, about 25 minutes. Drain, then puree the dried fruit in a food processor until smooth, scraping down the sides of the bowl frequently.

In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
In a large bowl, beat the butter with a mixer on medium-high speed until smooth. Add the date mixture and beat again until smooth. Add the egg and egg yolk, vanilla, and zest and beat until combined. Reduce the mixer speed to medium-low and add half the flour mixture, then the milk, then the remaining flour mixture, stopping the mixer as needed to scrape down the sides of the bowl (there may be some lumps in the batter). Fold in the bananas.
Pour the dough into the prepared pan and smooth the surface with a spatula or the back of a spoon. Bake until the bread is golden brown and crisp and a toothpick inserted into the center comes out clean, about 1 hour. Run a knife between the bread and the sides of the pan and let cool completely in the pan on a wire rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Categories:

recipe / Healthy eating / Healthy breakfasts / Calorie content of prepared meals / Mixer / Breakfast / Desserts / Cupcakes, biscuits / Food Network - recipes

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