It's kinda feels like you are cleaning alongside of cooking or baking. I also think part of my personality always gravitates towards simplicity... so to have less clutter and mess, with more organization gives me a little extra love in my step. Which I am doing more these days since I am packing up my kitchen in efforts to move in the next week or so to my new house. It's a big deal to move your kitchen, and I want to make sure I have a head start before the move. I am so looking forward to being in a new kitchen, yet it is bittersweet to leave a kitchen behind that you have found to love and enjoy. So, within a few short weeks, I will have a new oven, a new counter and a new table... so the excitement is brewing. But until then, I need to clean out my current kitchen...use up those lasting ingredients, and make this move happen. That's how this bread came into existence. In effort to use those bananas, dates and some more GF flours. It's almost like I get a high of excitement that I am multi-tasking and creating at the same time. I know, I might be a little nuts... but it works for me. So here is my latest cleaning/baking treat, I hope you enjoy!
Date Sweetened Banana Bread Recipe
1/2 cup of finely chopped dates soaked in 1 cup of non-dairy milk (overnight or 8 hours)
3 overly ripe smashed bananas
2 farm fresh eggs or 1/4 cup of chia gel eggs
1 cup of sweet sorghum flour
3/4 cup of millet flour
1/4 cup of tapioca flour
1/4 cup of light olive oil
2 ts. of baking powder
1/2 ts of baking soda
1/2 ts. of sea salt
optional: if you want to add more sweetness, add 1/4 cup of pure maple syrup to sweeten things up...
Mix all of the wet ingredients in a large mixing bowl. When you pour in the dates/milk, make sure you get all of the date syrup from the bottom of the the soaking bowl into the mixing bowl. And then slowly add the dry ingredients and mix well together in the same bowl. Make sure all the flour is mixed in, and then pour the batter into a well oiled bread tin or pan and smooth out in the pan. Bake at 350 degrees for one hour, and make sure it is done in the middle with a knife or toothpick. Bake until fully cooked. Loosen from the pan after baking and let it cool on a rack or plat out of the pan to prevent soggy loaf. Serve for breakfast, snacks or just for fun :)
This bread is not overly sweet if you are looking for a non-sugar bread, this is it. If you are looking to sweeten it just a bit, add 1/4 cup of extra raw honey before baking. The dates are a perfect sweetener combo with the ripe banana sweetness. If you want to sweeten more after you bake, it is always nice to spread some fresh jam, honey or ghee on a warm slice of baked bread. This recipe is relatively easy, and simple ingredients, so If you have those ripe bananas laying around... give it a try.
Much love to you!!!