I can’t believe we’re already wrapping up the first month of Meatless Mondays from A-Z!! The first three weeks were so much fun, with so many fantastic recipes shared – I have several on my “to-make” list for the future. In case you’re new around here, make sure you check out Artichokes, Beets, and Capers/Caperberries.
Today we’re on D, which means lots of Dates have been consumed in our house this week. Dates are something I really didn’t each much of until the this past year – I don’t know that I really knew what they tasted like honestly. Not only are they great in baking, they are one of my favorite easy snacks! I got the idea for dates stuffed with peanut butter & topped with chia seeds from Nada and it’s remained one of those easy snacks to grab before running out the door.
For this week’s Meatless Mondays challenge, I decided to add dates to a bread recipe I originally created last weekend with chocolate chips. As is typical for banana bread, this started as a way to save a few bananas that were on their way out. I decided to try my hand at a recipe without sugar, using the sweetness of bananas and pumpkin to get the right flavors. The first batch with chocolate chips was great, but I wanted it a smidge sweeter.
The final recipe includes more pumpkin and the sweetness of the dates helps too!
[Tweet “A fall twist on this traditional bread: Date #Pumpkin Banana Bread #recipe. “]
- 4 bananas, over-ripe
- 2/3 cup canned pumpkin
- 1 egg-replacer (I used Ener-G)
- 2 tablespoons peanut butter
- 1 cup dates, pits removed and roughly chopped
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- pinch of salt
- Pre-heat oven to 350 degrees.
- Mix together all ingredients, adding flour last.
- Transfer bread to muffin pan lined with cooking spray. Bake for 30 minutes or until toothpick inserted into muffin comes out clean.
