Are you, like me, a huge fan of banana bread? If the answer is yes, this recipe with an orange twist is the one for you. It’s a delicious baked good that comes together in no time and is full of powerfood. What more could you ask for? ; )
Tip: Leftovers? Slice the loaf and lay the slices flat, one by one, in a storage container. Place the container in the freezer. That way you can grab a slice out of the freezer anytime you want and you’ll be all set with a delicious snack with your coffee or on the go.
ca. 20 minutes
ca. 45 minutes
4 days in an air-tight container
3 (ripe) bananas
5 (large) medjool dates
100 ml (scant ½ cup) oat milk
100 grams (1 cup) oat flour
100 grams (1 cup) whole grain spelt flour
1,5 tsp cinnamon powder
1 tsp gingerbread spice mix
1 tsp baking powder
a pinch of salt
1,5 large carrots (grated)
3 small handfuls mixed nuts (preferably hazelnuts, walnuts and pecans)
1 small handful pecans
Preheat the oven to 180°C (375 F). Blend the bananas, three of the medjool dates (pitted), the egg and oat milk in the blender until smooth. Pour the mixture into a large mixing bowl. Add all of the dry ingredients (flour, cinnamon, gingerbread spice mix, baking powder, salt) to the wet mixture. Stir well to combine using a spatula or a whisk. Grate the carrot and chop the remaining two pitted dates. Add the grated carrot, chopped dates and three handfuls of mixed nuts (preferably halved) to the batter. Line the loaf tin with parchment paper and transfer the batter to the tin, making sure that the batter spreads out evenly in the pan. Decorate the loaf with a few pecans and place it in the oven for about 45 minutes. Done? Let the carrot-banana loaf cool fully before you slice it. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!