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Virtually Fat-Free Banana & Date Loaf

I’m now in week 2 of my 8 week healthy eating plan. I’m not saying the 'D' word because as soon as I label my eating I want to go onto the ‘SEE FOOD’ diet (yep see food and eat it).

I’m not actually struggling too much as I’m really enjoying the fact that I have a dog to walk and in return Otis is becoming really well trained walking to heel. So this is this week's treat experiment. 

I sort of thought about my sticky toffee pudding recipe and realized it would convert well to make a banana loaf. I’ve also lowered the sugar content as the bananas have natural sweetness. 

If like me you like different textures in your bakes, throw in a few chopped banana chips along with the chopped dates. It’s actually really nice, the texture puts me in mind of Soreen. But it would be so much better with a thick spreading of unsalted butter!!!!!!!
250g dates 
250ml water
2 large very ripe mashed bananas 
80g soft brown sugar
1 large eggs, beaten
1 egg white
50g dried banana chips chopped into small pieces optional
200g self-raising flour
1 teaspoon bicarbonate of soda

You will need a 2lb loaf tin, lined with loaf tin liner.         

Preheat the oven to 170

Tip the dates into a saucepan and pour over 250ml of boiling water, bring back to the boil and reduce the liquid a little. Remove 5 dates chop into small pieces.

Whisk together the sugar, egg, egg white and banana until well combined in the bowl of a free-standing mixer.

Slowly and add the flour, chopped date pieces and banana chips (if using) fold well to combine.

Add the bicarbonate of soda to the dates and water mixture and using a hand-held blender or food processor whiz to a puree. Fold into the batter and spoon into the prepared tin. Bake on the middle shelf of the preheated oven for about 35-45 minutes.