This dark loaf is moist and chewy. Take it along for quick energy when hiking or for nibbling in the office.
Ingredients
1/2 cup
apple juice
, or cider
1 cup
chopped pitted
dates
2 cups
whole wheat pastry or whole wheat
flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1/2 cup
honey
1/3 cup
canola oil
2 tbsp
grated
orange zest
2 tbsp
orange juice
1
small
banana
, peeled and chopped
1/2 cup
chopped
pecans
Instructions
Preheat oven to 350F (180 C). Lightly grease a 9×5-inch (1.5-L) loaf pan. In a small saucepan, heat apple juice over high heat until just boiling. Remove from heat and add dates. Let soak for 10 minutes or until very soft. Puree until smooth in food processor or blender.
In a large mixing bowl, stir flour with baking powder, baking soda and salt. In a medium mixing bowl, stir honey with oil, orange rind and orange juice until well combined. Stir in puréed dates, banana and pecans. Then, make a well in centre of flour mixture and pour in banana mixture. Stir until just combined and no white streaks of flour remain.
Pour into greased pan. Bake in centre of preheated 350F (190 C) oven until cake has risen and browned and a cake tester comes out clean, about 50 to 60 minutes. Check loaf halfway through baking time; if too brown, loosely lay a piece of foil overtop. Remove from oven and cool in pan for 5 minutes before turning onto a cooling rack. Covered, loaf will keep well at room temperature for up to 2 days. Or freeze for up to 1 month.
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