An all-American classic that fills the entire home with warmth. Fluffy, moist and naturally sweetened with bananas and dates, and with just a hint of maple syrup.
Preheat the oven to 340°F. Grease and line the base and sides of 9-inch x 5-inch loaf pan.
Place the dates and 1/2 a cup of water in a small saucepan. Bring to the boil over medium-high heat. Reduce heat and simmer for 2 minutes. Remove from the heat. Set aside to cool 10 minutes.
Sift the flour, baking powder and cinnamon into a large bowl, adding any husks left in the sieve from the wholemeal flour. Stir in 1 1/4 cups of the oats.
Mix the banana, peanut butter and oil together. Add to the oat mixture with the butter, vinegar and maple syrup. Stir gently until just combined. Fold through the dates and any water left in the saucepan.
Spoon the mixture into the prepared pan and smooth the surface. Sprinkle with the remaining oats. Bake for 55 to 60 minutes or until a skewer inserted in the center of the loaf comes out clean. Remove from oven. Stand for 10 minutes in the pan then lift onto a wire rack.
Cut into 8 slices and then cut each slice in half. Serve 1/2 a slice warm or toast in a sandwich press.
TIP: Enjoy with ricotta or spread with peanut butter (optional).
Allow the loaf to cool completely then cut 8 slices using a serrated knife. Cut each slice in half to make one serving. Place each serving in a snap lock bag and freeze for up to 2 months. Warm 1/2 a slice per serve in the microwave on Medium or toast in a sandwich press to serve.
Nutrition facts per serving
Makes 16 servings
|- Saturated Fat
|- Dietary Fiber
|- Total Sugars
|-- Added Sugars