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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 small ripe bananas
  • 2 eggs
  • ⅓ cup oil
  • 2 cups of flour
  • ½ cup oats
  • 2 tsp baking powder
  • 1 tsp cinnamon powder
  • 2 Tbsp muscovado sugar
  • ¾ cup hazelnut milk
  • ½ cup chopped hazelnuts
  • ½ cup chopped dates

Method
 

  1. Preheat the oven to 170°C. Line a medium bread tin with parchment paper or paper basket.
  2. 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.
  3. Add the milk and combine.
  4. Fold in the chopped hazelnuts and dates. Stir,until well combined. Add more milk if the batter is too thick.
  5. Transfer the batter into the tin, then even out the top.
  6. Bake in the oven for 45-50 minutes, or until the top is golden and an inserted skewer comes out clean.
  7. Let it cool in the tin, then finish it off to your liking with frosting, icing, chocolate spread or icing sugar.