There comes a time in every girls life when she’s faced with the difficult decision, of whether to freeze the over-ripe bunch of bananas she got on sale at Costco for literally $1 or toss them into a bread.
On one hand: endless healthy smoothie possibilities. But winter. Cold. Ugh. Who wants smoothies in winter?!
On the other: so much hot carb love you just CAN’T EVEN.
And since the Man is in the camp of meh-i’ll-take-an-onion-ring-over-anything-sweet-bready-and-delicious, said girl knows that she will end up either a) eating the entire loaf herself or b) deciding to ‘be good’, freeze half and then rediscover the loaf 6 months later as a hard, inedible brick, when searching for something to go with salmon for dinner.
So what does one do? One finds a compromise. A compromise that will not only save her the guilt of eating a whole bunch of banana bread, but one that won’t leave her in a sugar coma, carb overload and too delightfully plump to fit into to ever evolving wedding dress size.
Oh yea, btw I’m getting married. So lots more DIY’s to come soon.
So back to the bread. It is decided. We have too many frozen ‘nanas anyway. And since my previous post was about moderation, and I’m not one to go back and completely undo what I just did, we’re making it healthy-ish too, with no refined sugar. What, you say, no sugar? Well, not exactly, sugar is there, but it’s naturally occuring, from dates. Lovely little medjools, pitted and dried and happily squishy. And zucchini, because there was one of those in the back of the fridge too, and I love me some good zucchini bread.
Without further ado:
1 cup pitted dried dates
1/2 cup hot water
3 large, very ripe smushed bananas
1 zucchini – grated on the large holes of a box grater and then squeezed to remove excess water/moisture
4 tablespoons (1/2 stick) room temp unsalted butter
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1 tsp pumpkin pie spice or cinnamon
1 tsp vanilla extract
1/2 cup walnuts, pecans, or almonds (optional)
1/4 cup of rolled oats
Preheat oven to 350 degrees. Butter and flour your cake pan, I used a 12 inch round.
Place dates in a bowl and cover with hot water, allow them to soften. Remove from water and add to mixing bowl. Chop, smoosh, blend or paddle (with a stand mixer) until the dates form a paste. You can add some of the hot water back in if things get too stiff.
Add butter to date mixture and blend. Add eggs, one at a time, blending after each, until incorporated. Add vanilla, and spices.