Craving a delectable sweet treat? Look no further! This recipe is not only perfect for a delightful afternoon snack paired with your favourite herbal tea but also makes for a scrumptious dessert after dinner.
Prepare a batch large enough to freeze leftovers in convenient individual slices. When the craving strikes, let it defrost, warm it up in the oven, and savour the goodness!
And here's the icing on the cake—literally. This treat not only tantalizes your taste buds but also plays a nice role in your healing process. It's gluten-, dairy-free, and plant-based, ensuring you can indulge without worry.
This recipe has three-star ingredients: wild blueberries, bananas and dates.
Wild Blueberries: Contain dozens of antioxidants and are like mother’s milk to the liver. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, but they also hold on to them as they leave the liver in a way that most other healing foods cannot. Wild blueberries enhance the intestinal tract, feeding good bacteria and benefiting the liver greatly.
Bananas: The fructose in bananas is the liver's preferred fuel, providing a quick boost and awakening dormant cells. Contrary to common misconceptions, bananas also soothe the intestinal tract linings and nerves—they are potent antibacterial, anti-yeast, and antifungal. A perfect companion to nutrient-rich foods or supplements, bananas improve the liver's nutrient absorption.
Dates: A powerhouse for energy and brain function, boasting anti-inflammatory properties, dates are a nutritional goldmine. Packed with vitamins A and B-complex, along with essential minerals such as iron, calcium, manganese, copper, and potassium, they provide a holistic boost. Athletes have sworn by dates for centuries to elevate endurance, agility, and stamina. Plus, if you find yourself at the 36-week mark, incorporating dates into your diet is a tradition known to help prepare the body for the labour journey.
Ingredients
3 ripe bananas (1.5 cups apple sauce or pumpkin puree)
12 dates (soaked in hot water for 10 min)
1 tsp alcohol-free vanilla extract (optional)
1⁄2 cup unsweetened almond milk (or milk of choice or water to make it fat-free)
2 cups gluten-free oat flour
1⁄2 tsp sea salt
1 tsp baking powder (aluminum-free)
1⁄2 tsp baking soda
1⁄2 cup frozen wild blueberries
Directions
Soak the dates in hot water for 10 minutes.
Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper.
Place the banana, dates and milk or water in the blender. Blend well.
Combine the oat flour, sea salt, baking powder, and baking soda in another bowl. Whisk until lump-free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them.
Pour the batter into the loaf pan and bake in the oven for 40 minutes. After this, turn the oven off, but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing.
Now, get ready to savour every blissful bite of my Banana Bread!