Estimated reading time: 4 minutes

Banana Date Walnut Loaf is our new favourite loaf recipe, which we stash in the freezer for company.

If we don’t, we will eat it all because it’s so moist, flavourful, and full of protein and fiber.

You will not be disappointed if you like bananas, dates, and walnuts with this simple loaf recipe.

Consider a few things when you consider whether baking at home is worth the money.

• You know the ingredients going into the recipe.
• It’s the freshest product you’ll ever eat.
• You can shop around for ingredients to get the best quality and prices.
• Pride of home baking.

Buckwheat Nutrition

We are trying to get more fibre in our diets and found that buckwheat flour is a fantastic gluten-free option.

I purchased a small bag of buckwheat flour from Amazon Canada and went to work testing recipes.

Don’t be discouraged if you’ve never tasted buckwheat, as it’s delicious.

Buckwheat contains a variety of healthful nutrients.

It is a good source of protein, fiber, and healthful complex carbohydrates.

One cup, or 168 grams (g), of roasted, cooked buckwheat groats (hulled seeds) containsTrusted Source the following nutrients:

Buckwheat Nutrition

• 5.68 g of protein
• 1.04 g of fat
• 33.5 g of carbohydrate
• 4.5 g of fiber
• 148 milligrams (mg) of potassium
• 118 mg of phosphorous
• 86 mg of magnesium
• 12 mg of calcium
• 1.34 mg of iron

Buckwheat also contains vitamins, including:

Buckwheat Nutrition

• thiamin
• riboflavin
• niacin
• folate
• vitamin K
• vitamin B-6

Buckwheat Nutrition

Buckwheat Nutrition

How To Make Banana Date Walnut Loaf

The key to making a moist banana date walnut loaf is using very ripe bananas.

I have one other secret ingredient that adds to the moisture content, and that’s Greek yogurt.

I’ve used full-fat sour cream in my banana loaf recipe, which helps to keep it soft.

I opted for Greek yogurt because it’s all I had and works like sour cream.

While testing the recipe creation, I used brown sugar and Sukrin Gold Brown Sugar substitutes.

Both turned out delicious, so there are options for cutting sugar from your diet.

I included one cup of chopped dates to add sweetness and texture naturally.

Adding nuts is optional, so you can leave them out if you don’t care for them.

For added texture, add more nuts on top of the batter before baking.

Ingredients

• 4 very ripe large bananas (2 cups)
• 1 tbsp 0% Greek Yogurt
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 3/4 cup of Sukrin Brown Sugar or 1 cup of Reg Brown Sugar
• 3 large eggs (room temperature)
• 1/4 cup extra-virgin olive oil
• 1 cup of pitted, chopped dates
• 1 teaspoon ground cinnamon
• 3/4 cup chopped walnuts
• 1 cup buckwheat flour
• 2 teaspoons baking powder

Instructions

• Lightly grease or spray a 9x5x5 loaf pan, then line it with parchment paper.
• Mash the bananas in a large bowl, then combine and mix in the salt, cinnamon, Greek yogurt, olive oil, vanilla extract, brown sugar, and eggs.
• Mix the buckwheat flour and baking powder to combine the wet and dry ingredients.
• Fold in the chopped dates and walnuts.
• Pour into the loaf pan and bake at 350 degrees for 55 minutes.
• The top should rise and spring back when you touch it.
• Let the loaf cool completely before slicing it into 10-12 thick slices.
• Store in the refrigerator for up to a week or freeze for up to three months.
• Serve as-is or with butter, ice cream, homemade custard, or whipped cream.

Continue to Content

Yield: 24

Simple British Apple Pie Bars Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Indulge with buttery British Apple Pie Bars with layers of sweet apples over a shortbread crust, topped with caramel or vanilla ice cream.

Print

Ingredients

• British Shortbread Crust Ingredients
• 1 cup softened butter
• 1/2 cup packed brown sugar
• 1 tablespoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• Cinnamon Apple Pie Filling
• 8 apples peeled, cored, and sliced thin-med to equal about 8 cups of apples
• 1/2 teaspoon nutmeg
• 4 drops of pure cinnamon oil (optional)
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground cloves
• 4 tablespoons all-purpose flour
• pinch of salt
• 3/4 cup granulated sugar
• Apple Pie Bars Topping Ingredients
• 1 cup packed brown sugar
• 1/2 cup granulated white sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 3/4 cup chilled butter cut into 1/2-inch cubes
• 1/2 teaspoon salt

Instructions

1. Pre-heat oven to 350 degrees
2. Line a 9×13 deep baking pan with parchment paper so it hangs over the sides, making it easier to pull out the bars and cut into squares. Put a layer of cooking spray on the parchment paper to keep the bars from sticking.

Shortbread Crust Instructions

1. Add softened butter, vanilla, and sugar in a large mixing bowl and blend in your stand mixer or with a hand mixer until fluffy. Add your flour little by little until it resembles a crumbly mixture.
2. Press the shortbread base into the bottom of your parchment-lined baking pan, ensuring it reaches all the corners.
3. Pat the top so it’s nice and even, and bake for about 12-15 minutes or until golden brown. Don’t over-bake it. You will see the shortbread rise as a cookie would. Remove from oven to cool while you make the apple pie filling. 15mins

Cinnamon Apple Pie Filling Instructions

1. Add your sliced apples, flour, sugar, cinnamon, oil, cloves, and nutmeg in a large bowl.
2. Mix the apples with your hands until the apples are coated with the spice mix.
3. Arrange the apples evenly on the shortbread crust and bake for 10 minutes at 350 degrees.

Topping Instructions

1. Mix your brown sugar, granulated sugar, flour, cinnamon, and salt in a large bowl.
2. Using a pastry cutter or two butter knives, cut the 1/2-inch cold butter cubes until they resemble large peas.
3. Spread the topping evenly over the apples and press down slightly.
4. Put back in the oven at 350 degrees for about 1 hour or until golden brown.
5. Remove from oven and let sit until completely cooled.
6. Once cool with the parchment paper handles, lift the apple pie bars from the pan onto a cutting board.
7. Cut into 12 large cinnamon apple pie bars or 24 snack-size bars using a sharp knife.
8. Store in the refrigerator for up to a week and in the freezer for 4 months.

Notes

Cut into 12 large slice or 24 snack-sized pieces.

Top with homemade caramel sauce and serve with vanilla ice cream.

Add toasted walnuts or other nuts.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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