Banana Date Bread
By: Noelle Twiggs
Published: November 15, 2011

Banana bread is one of my husband’s favorite treats. I usually follow a classic banana bread recipe that my mom always made for my sister and I when we were little. This past weekend, however, I was inspired to try something a little different. Instead of white flour, I used a whole wheat pastry flour (a healthier alternative to white all-purpose flour). I also included an extra banana, some chia seeds (packed with Omega 3 good fats) and a few walnuts (also rich in Omega 3 good fats). I also opted to use some dates to help sweeten up the bread, instead of so much sugar. I hope you enjoy it!
This recipe is adapted from Beard On Bread.
Ingredients
2 cups organic whole wheat pastry flour (I used Bob’s Red Mill brand)
	1 teaspoon baking soda
	1/4 teaspoon sea salt
	1/2 cup organic butter
	1 cup Natural Cane Sugar
	2 medium organic eggs
	1 very ripe banana, mashed
	1 very ripe banana, roughly chopped
	1/3 cup almond milk (I recommend Blue Diamond Almond Milk)
	1 teaspoon fresh lemon juice
	1/2 cup chopped walnuts
	1/3 cup chia seeds
	2/3 cup dates, fresh or dry
Directions
 
Pre-heat oven to 350F degrees.
Place dates into a food processor with 1/4 cup of water and blend into a creamy paste. Set aside. (If you are using dried dates, soak dates in very hot water until soft. Then blend them.)
Sift the flour with the soda and salt.
Cream the butter and gradually add the sugar. Mix well.
Add the eggs and bananas and blend thoroughly. Combine the milk and lemon juice, which will curdle a bit. Slowly and alternately fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients. Blend well after each addition.
Stir in the nuts, and the chia seeds, then pour the batter into a buttered loaf pan. You may also use parchment paper, instead of the butter if you prefer. Using a tablespoon, take the date paste and place several drops of it on top of the banana bread. Then, using a knife, twirl the date paste into the banana bread.
Bake in the oven for 1 hour, or until the bread springs back when lightly touched in the center.
Slice and serve!