This dark loaf is moist and chewy. Take it along for quick energy when hiking or for nibbling in the office.
, or cider
whole wheat pastry or whole wheat
, peeled and chopped
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.