I just love breakfast and my day is made when I eat a really good one. I saw this on Julie Maiten’s YouTube channel (one of my faves) and she said she found the recipe on Instagram. So I gave it a try. Though it looks decadent, it’s wholesome, filling and very satisfying with a hot cup of Joe. It’s sweetened not with sugar, but with dates and bananas. To gild the lily, just top it off with yogurt and drizzle with mixture of tahini and maple syrup. Sprinkle on some toasted pecans for a lovely crunch. This one is a new breakfast for us all to have on repeat.
Ingredients for the Bread:
5 pitted medjool dates
Scant 2 cups (320g) mashed very ripe banana (about 2 large bananas)
¼ cup (80g) vegan yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 teaspoon vanilla extract
1/3 cup (80 ml) milk of choice (I used soy milk.)
(180g) whole wheat flour
¾ cup (80g) old fashioned rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
2 Tablespoon ground flax seed
3 teaspoons ground cinnamon
Pinch of kosher salt
Topping Ingredients for Two Slices:
Vegan Yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 Tablespoon tahini
½ Tablespoon maple syrup
Splash of plant milk, to thin, if needed
Toasted pecans* or other nuts, roughly chopped
Preheat the oven to 350F. Line a 9” X 5” loaf pan with parchment paper. Set aside.
Soak the dates in hot water for 10 minutes/until soft.
Add the milk, vanilla, yogurt and bananas to a high speed blend. Add the pitted, soaked and drained dates. Blend until smooth. Set aside.
Measure the flour, oats, soda, powder, flax meal, cinnamon, and salt into a large bowl. Whisk until completely mixed.
Add the date milk mixture to the dry mixture. Stir just until combined. Do not over mix.
Put the batter into the lined loaf pan.
Bake for 45-60 mins at 350F (180C) or until nice and golden on the top. Wait until the loaf is completely cool before cutting. Cut into 8 to 10 slices.
You can freeze the sliced loaf with baking paper between each slice. Reheat in a toaster, oven or microwave.
Preheat the oven to 350F. Line a 9” X 5” loaf pan with parchment paper. Set aside.
Soak the dates in hot water for 10 minutes/until soft.
Add the milk, vanilla, yogurt and bananas to a high speed blend. Add the pitted, soaked and drained dates. Blend until smooth. Set aside.
Measure the flour, oats, soda, powder, flax meal, cinnamon, and salt into a large bowl. Whisk until completely mixed.
Add the date milk mixture to the dry mixture. Stir just until combined. Do not over mix.
Put the batter into the lined loaf pan.
Bake for 45-60 mins at 350F (180C) or until nice and golden on the top. Wait until the loaf is completely cool before cutting. Cut into 8 to 10 slices.
You can freeze the sliced loaf with baking paper between each slice. Reheat in a toaster, oven or microwave.
*To toast pecans in the oven, preheat the oven to 350°F (180C), spread the pecans evenly on a baking sheet, and bake for 5-8 minutes, stirring halfway through, until they become fragrant and slightly darker brown in color; be sure to watch them closely as they can burn quickly.
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