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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Banana-Date-Poppy-Seed Bread (vegan, oil-free, sugar-free, whole grain, gluten-free)

 

Prep time 15 minutes   Bake time 50-55 minutes

Makes (1) 4” x 8” loaf

 

Quick breads have been a favorite, quick and easy alternative to yeasted breads since baking soda and powder first appeared in the 1930s as one way to salvage overripe bananas and other produce.  Every generation since has reinterpreted these tasty, sweet breads in delightful ways.

 

Light, moist, tender and the perfect sweetness, this banana-date-poppy seed bread hits the spot! Scented with vanilla, true cinnamon and nutmeg puts it over the top! Enjoy a slice or two freshly sliced off the loaf or lightly toasted. Perfect snack along with berries or a bunch of grapes for breakfast or your afternoon pick-me-up with a cuppa joe or a steaming mug of tea.

 

INGREDIENTS

 

2 cups whole grain flour (I used oat and buckwheat flours here but any whole grain flour will do)

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt (eliminate if sodium-free)

3 ripe/overripe bananas, mashed well

½ cup plain soy yogurt (see my free recipe for delicious, versatile soy Greek yogurt)

⅛ cup poppy seeds, ground

2 teaspoons vanilla extract

Date paste from 1 cup pitted dates, any variety

1 teaspoon true Ceylon or Sri Lankan cinnamon, ground

½ teaspoon freshly grated nutmeg

 

DIRECTIONS

 

Preheat oven to 350°F/176°C

 

Prep steps

  • To make date paste, cover dates with water and microwave or simmer on a stovetop for a few minutes. Cool. Blend dates with soaking water in a food processor or high-speed blender until smooth and uniform.

 

  • In a coffee or spice grinder, grind poppy seeds to release their sweet, nutty flavor.

 

  • Peel bananas, break into 1” chunks. Mash in a bowl with a potato masher or fork under smooth.

 

Mix It Up

In a food processor, mixer or a bowl, combine all wet ingredients and blend until smooth.  Add all dry ingredients next.  Mix just to combine.

 

Bake It

Pour directly into a pyrex 4”x8” loaf pan. Bake in the middle of your oven for 45 minutes and begin checking for doneness. Remove when golden, fragrant, and a toothpick comes out clean. Place on a cooling rack to cool for 20 minutes or so. ENJOY!

Banana-Date-Poppy-Seed Bread