Banana Loaf/Muffins

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Yield: 1 loaf or 12 to 14 muffins about 60 g-85 g/2-3 oz each

Wet Ingredients

  • 1½ cups mashed very ripe very ripe bananas (340 g/12 oz after peeled)
  • 12 pitted dates (85 g/3 oz)
  • 2/3 cups water
  • 2 tsp vanilla

Dry Ingredients

  • 2 cups whole wheat flour (284 g/10 oz)
  • 1 Tbsp baking powder
  • 1½ tsp baking soda
  • ½ cup chocolate chips, optional (85 g/3 oz)
  • ½ cup chopped walnuts, optional (60 g/2 oz)

Instructions

  1. Preheat oven to 350°F. Prepare loaf pan or muffin pan and set aside.
  2. Add to blender the dates and water. Set aside to allow dates to soften for 30 minutes or longer if dates are very dry.
  3. Add to a medium size bowl and whisk together the flour, baking powder and baking soda.
  4. When dates have soften add the bananas and vanilla to the blender. Blend until smooth. Pour mixture into a large bowl.
  5. Add the flour, chocolate chips and walnuts then mix to combine.
  6. Pour batter into loaf pan or spoon into muffin cups. Bake loaf for 55 to 60 minutes and muffins for 25 to 30 minutes, or until toothpick inserted in the center comes out clean.
  7. Allow loaf/muffins to cool on a wire rack. Eat within 3-4 days, or freeze for later.