I know that it’s been forever since I posted any recipes on here. I do have new recipes, but I am planning on keeping them for my cookbook, which is completed, but just needs to be printed.

I was planning to already have my book printed by now, but we had to spend my funds for printing on our van, so now I’m just saving up more to be able to afford it. I am very happy with all of my new recipes in there and also so looking forward to selling copies to you all. Hopefully, sooner than later.

Today I felt inspired to create something new. I had bought so many overripe bananas on Saturday, I still had some left after making Serafina’s birthday cake. I decided to use them up today and spend time with the girls baking the afternoon away. I also want to have healthy food to feed my growing belly and if it lasts, to have when baby comes too.

I’ve been wanting to make a banana bread sweetened with dates for a while now (like, years), especially since I love this recipe for Date-Sweetened Apple Pecan Muffins so much!

I doubled the recipe, making one recipe into a loaf and one recipe into muffins, adding cinnamon and spices and blueberries.

One word: yum!

I ate many of the muffins and a big slice of the loaf, so you can be sure that they have been thoroughly taste-tested by yours truly. Baby boy was also kicking away enjoying them as well, so you know that they are good! 🙂

The loaf is heartier and rises more than my original banana bread loaf and is a bit less sweet. I love the addition of oats in quick breads and muffins though. Sometimes you want that heartiness, especially if you are particularly active, or are growing a baby, like me.

You could add walnuts to the loaf as well, about 1/2 cup or so, sprinkling some on top too, or throw in whatever dried or fresh fruit that you like. If not, just slice it up and eat it as is, or with peanut or almond butter!

I feel super satisfied right now and very energized from all of the fruit energy the loaf provides. Also, this recipe is loaded with fiber, which is everybody’s friend. 😉

Banana Date Spelt & Oat Bread

Makes one 9″ x 5″ loaf

Ingredients

• 1 1/3 cup dried pitted dates
• 3/4 cup boiling water
• 4 medium overripe bananas
• 1/4 cup sunflower or coconut oil
• 1/4 cup unsweetened almond milk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups quick oats, processed in a food processor into flour (about 1 1/4 cup)
• 1 cup spelt flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Directions

1. Place the dates in a medium mixing bowl, cover with boiling hot water to soak for 10-15 minutes. (I also cover the bowl with a plate or lid of some kind to keep the moisture in.)
2. Meanwhile, mash the bananas until smooth in a separate medium mixing bowl. Add the oil, milk, and vanilla and set aside.
3. Once the dates have softened, place the dates and soaking water together in a food processor and process on high until smooth. Add the date puree to the rest of the wet ingredients in the medium mixing bowl and whisk to combine.
4. Preheat the oven to 350°F.
5. Next, place the oats in your cleaned food processor to make oat flour. Blend on high until a flour forms (20-40 seconds).
6. Combine the oat flour, spelt flour, baking powder, baking soda, and sea salt together in a small mixing bowl.
7. Add the dry ingredients to the wet ingredients and mix until combined.
8. Transfer batter to a non-stick, or lightly greased 9″ x 5″ loaf pan.
9. Bake for 40-45 minutes, or until a knife or toothpick inserted comes out clean. Allow to cool completely before removing from the pan and slicing.

Cinnamon Blueberry Banana Date Muffins

Makes 21 muffins

Ingredients

• 1 1/3 cup dried pitted dates
• 3/4 cup boiling water
• 4 medium overripe bananas
• 1/4 cup sunflower or coconut oil
• 1/4 cup unsweetened almond milk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups quick oats, processed in a food processor into flour (1 1/4 cup)
• 1 cup spelt flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground cardamom (optional, but recommended)
• 3/4 teaspoon ground ginger
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Place the dates in a medium mixing bowl, cover with boiling hot water to soak for 10-15 minutes. (I also cover the bowl with a plate or lid of some kind to keep the moisture in.)
2. Meanwhile, mash the bananas until smooth in a separate medium mixing bowl. Add the oil, milk, and vanilla and set aside.
3. Once the dates have softened, place the dates and soaking water together in a food processor and process on high until smooth. Add the date puree to the rest of the wet ingredients in the medium mixing bowl.
4. Preheat the oven to 350°F and line 2 muffin pans with 21 large paper baking cups.
5. Next, place the oats in your cleaned and dried food processor to make oat flour. Blend on high until a flour forms (20-40 seconds).
6. Combine the oat flour, spelt flour, baking powder, baking soda, sea salt, cinnamon, cardamom, and ginger together in a small mixing bowl.
7. Add the dry ingredients to the wet ingredients, along with the blueberries and mix until combined.
8. Spoon the batter into the baking cups, filling them each 3/4 of the way full.
9. Bake for 20 minutes, or until a toothpick inserted comes out clean. Allow to cool before eating.

I hope that you enjoy one, or both of these recipes! 🙂 Let me know if you give a recipe a try by leaving a comment below. I’d love to hear from you!