recipe: low GI banana bread

I love to bake and banana bread is one of our household favourites; a loaf doesn’t tend to last out the weekend. We try to eat relatively healthily in the week though, so I wanted to create a bake that was a bit friendlier to the body and was more nutritionally balanced. This recipe doesn’t utilise any refined sugar by instead relying on dried dates and coconut sugar to provide the sweetness. Using dates instead of sugar creates a cake which is much lower GI, lower in calories and higher in protein, fibre and vitamins. The method may be a little unfamiliar but give this a go and you may just be surprised……

Ingredients

  • 3-4 ripe bananas
  • 150g dried dates (chopped and soaked in boiling water for 5 minutes)
  • 50g coconut sugar
  • 2 eggs
  • 55g butter
  • 1.5 tsp baking powder
  • 175g spelt flour
  • 75g self raising flour
  • 1 tsp vanilla essence

Method

1. Preheat the oven to 170 degrees. Grease and line a loaf tin.

2. Drain the soaked dates and place them in a food processor. Whizz them into a paste. Add the butter and sugar and whizz to combine.

3. Add all of the remaining ingredients and combine to a batter.

4. Pour into the loaf tin and bake for 75 minutes until a skewer poked into the cake comes out relatively clean.

5. Allow the cake to cool before slicing. Enjoy!

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