Banana Date Breakfast Bread

 

Banana Date Breakfast Bread

Courtesy of Tosca Reno’s Eat Clean Cookbook

1 c. mashed very ripe banana (about 2 medium-sized bananas)
1/2 c. Sucanat or rapadura sugar
1 tsp vanilla extract
1/4 c. apple butter
1 1/2 c. whole-grain flour
1/2 tsp. baking powder
1 tsp. baking soda
3/4 c. ground flaxseed
1 tsp. cinnamon
pinch of ground nutmeg
1/2 tsp sea salt
1 c. pitted dates, coarsely chopped
1/4 c. whole flaxseeds for top of loaf

note I didn’t have apple butter so used extra dates and made into a paste

  1. Preheat oven to 350 degrees.
  2. Prepare a loaf pan by spraying with cooking spray.
  3. In a large mixing bowl, combine banana, Sucanat, vanilla and apple butter. Add eggs. Beat together well.
  4. In a medium-sized mixing bowl, combine flour, baking soda and powder, ground flaxseed, cinnamon, nutmeg and sea salt. Mix well and add to banana mixture.
  5. Fold in dates.
  6. Pour batter into loaf pan. Sprinkle whole flaxseeds over top.
  7. Bake for 55 minutes or until a toothpick inserted into middle of bread comes out fairly clean. There should be no batter stuck to the toothpick. Remove to wire cool rack.

Nutrition Facts

Calories 210 Sodium 200 mg
Total Fat 4 g Potassium 0 mg
Saturated 1 g Total Carbs 40 g
Polyunsaturated 0 g Dietary Fiber 7 g
Monounsaturated 0 g Sugars 20 g
Trans 0 g Protein 6 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

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