As part of this healthy banana bread, baked from a rich whole grain flour, no refined at all Sahara. However, it turns out pretty sweet thanks the bananas themselves and the mashed potatoes of dates and raisins added to the dough. Than your bananas will be darker and more ripe, the more sweets will get baked goods. And the orange zest will perfectly balance its freshness is this sweetness. The bread is lush and soft and Great as a healthy snack. one serving: (total one 2) Calories 200, total fat 5 g, saturated fats, proteins 4 g, carbohydrates 33 g, fiber, mg cholesterol., натрий мг., сахар г. 
Time: 3hour. 40 min Difficulty: easy Servings: 12 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. raisins
- 2 large pitted dates
- 1 and 3/4 Art. whole grain confectionery flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp fine salt
- 110 gr. butter, room temperature
- 1 large egg + 1 large yolk
- 1 tsp vanilla extract
- 0.5 tsp orange zest
- 0.5 tbsp. milk
- 2 medium-sized ripe bananas, cut into small pieces
Recipes with similar ingredients: raisins, dates, pastry flour, whole grain flour, baking powder, cinnamon, butter, eggs, vanilla extract, orange zest, milk, bananas
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle a culinary spray mold for bread measuring 22×12 cm.
- Put raisins and dates in a medium-sized bowl, pour very hot water and let it brew until the fruits are very soft, about 25 minutes. Drain, then in a food processor chop dried fruit to a smooth smoothie, often scraping the mixture down from the sides of the bowl.
- In a medium-sized bowl, combine flour, baking powder, cinnamon and salt.
- Whisk in a large bowl with a mixer at moderate speed. butter until smooth. Add date mix the mixture and beat until smooth. Add egg and egg yolk, vanilla and zest and whisk. Turn down mixer speed to moderately weak and add half the flour mixture, then milk, then the remaining flour mixture, stopping the mixer as necessary to scrape the dough down from the sides of the bowl (in the dough some lumps are permissible). Stir in the bananas.
- Put the dough in the prepared form and smooth the surface spatula or back of the spoon. Bake until bread covered with a crispy golden crust, and a toothpick inserted into center, will not come out clean, about 1 hour. Take a knife between bread and the walls of the mold and let cool completely in the mold on lattice. Bread can be stored at room temperature in a sealed container no longer than 3 days.
