Banana bread with dates and hazelnuts
This banana bread with dates and hazelnuts is a healthy version. It has reduced amounts of oil and sugar and has no dairy in it. To keep it relatively healthy, I didn’t cover it with frosting or icing but you can do so of you like, or use cream cheese, Nutella, chocolate spread and on the top.
Ingredients
Method
- Preheat the oven to 170°C. Line a medium bread tin with parchment paper or paper basket.
- Mash the bananas with a fork or stick-blender, then add the eggs and oil. Combine well, then add the flour, oats, cinnamon and sugar. Combine well.
- Add the milk and combine.
- Fold in the chopped hazelnuts and dates. Stir,until well combined. Add more milk if the batter is too thick.
- Transfer the batter into the tin, then even out the top.
- Bake in the oven for 45-50 minutes, or until the top is golden and an inserted skewer comes out clean.
- Let it cool in the tin, then finish it off to your liking with frosting, icing, chocolate spread or icing sugar.