Emily Findlay's beautiful new company is called Emily Bakes and she bakes delicious and simple food to satisfy the everyday sweet tooth. She creates lots of vegan cakes as well as ‘normal’ cakes and believes that food is about memories, community, friends and sharing something special with those who are dear to us. This banana loaf is so tasty.
2 and 1/4 cups water (to soak dates)
1 and 1/2 cup pitted dates, roughly chopped
1 teaspoon baking soda
1/2 cup nut butter (I use Pics Peanut Butter or Ceres Organics Almond Butter)
2 large ripe bananas, mashed
3 tablespoons of ground brown linseed + 9 tablespoons water ) - make and allow to rest for 5 minutes before adding to your loaf mixture
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 and 1/1/2 cups gluten-free oats ground in a food processor until fine OR 1 and 1/2 cups ground millet*
1 tablespoon maple syrup
1 Tablespoon chopped walnuts or slivered almonds
*Millet can be used in place of oats for those with intolerances
Preheat oven to 180C.
Prepare medium-sized loaf tin by greasing and lining with baking paper.
Bring the water to the boil in a heavy-based saucepan. Once boiling, add the dates and reduce to a low heat.
Stew the dates, stirring continuously, until they become soft and begin to form a paste. This should occur when the water has just about dissolved (approximately 10-15 minutes into stewing process).
Remove from heat, and stir through baking soda so the mixture begins to froth.
Now mash the mixture with a potato masher, until lumps are removed and you have a smooth paste.
Add the nut butter, stirring with a wooden spoon until melted through and combined.
Allow the mixture to cool for 5 minutes.
Add the mashed banana followed by brown linseed/water mixture, mixing well.
Finally, stir through spices and ground oats or millet. Fold to combine and pour into the prepared loaf tin.
Bake for approximately 1 hour. After forty minutes, pour over maple syrup and sprinkle with nuts, then return to oven. The loaf is cooked when a skewer inserted into the centre of the loaf no longer produces a gooey batter, but rather a nice cakey crumb.