Banana Date Bread

Dates were abundant in the Holy Land. Today they are available in many forms, including whole, pitted and chopped. If you have the patience, buy them whole and chop them yourself. They will be much juicier. Plump dried-out dates for 30 minutes in warm water or cider before adding them to a recipe.

Serves: 0

1¼ cup whole-wheat flour

½ tsp. kosher salt

1 tbsp. baking powder

1 cup dates, pitted and chopped (Plump dried-out dates for 30 minutes in warm water or cider before adding them to a recipe)

1/3 cup peanut oil

2/3 cup date sugar

1 tsp. grated orange zest

2 eggs

1 ½ cup rice banana pulp

½ cup shredded coconut

1. Preheat oven to 350 degrees F. Coat a loaf pan with pan spray, and line with a strip of parchment or wax paper. Sift together flour, salt and baking powder. Stir in dates and set aside.

2. Beat together oil, date sugar and zest until creamy. Add eggs one at a time, and stir in bananas. Slowly stir in dry ingredients until smooth. Fill loaf pan to ½-inch from the top, and sprinkle with coconut. Bake until risen, firm and golden brown, about 50 minutes. A pick inserted into the middle should come out clean.

Cool for 15 minutes before removing. Store airtight at room temperature for two days or freeze for up to two weeks.

Suggestions: Serve toasted with butter or cream cheese or use for an unforgettable peanut butter sandwich.

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