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Makes:
1 large loaf
Tam West
I like to call this high-fibre loaf my “breakfast loaf’’, because all I have to do is slice off a piece and a nutritious breakfast is served! It’s a life-saver for those very rushed mornings.
Ingredients
| 1 cup | Dates, chopped |
| ½ cup | Water |
| 1 tsp | Baking soda |
| 1 tsp | Vanilla essence/extract |
| 50 g | Butter, softened |
| 1 cup | Brown sugar |
| 1 tsp | Vanilla essence |
| 1 | Egg, beaten |
| 2 | Bananas, very ripe, mashed |
| 1 cup | Carrot, grated, a loosely-packed cup |
| 1 cup | Walnuts, or other nuts, chopped |
| 1 ½ cups | Wholemeal flour (Main) |
| ½ cup | Bran (Main) |
| 1 tsp | Baking powder |
| ½ tsp | Mixed spice |
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Directions
- Heat the oven to 180C. Place dates and water in a small pot and boil for about 5 minutes, stirring frequently to mash up the dates. Add baking soda and mix well — it will froth up a bit.
- Beat butter with sugar and vanilla until thick, light and creamy, then beat in egg. Mix in mashed banana, carrot, nuts and dates.
- Stir flour, bran, baking powder and mixed spice together. Add to wet mixture and fold the two mixtures together (with a large metal spoon) until well combined. Do not overmix.
- Spoon batter into a greased loaf tin and smooth out the top a little. Bake for 45 minutes or until loaf springs back when lightly touched. Leave in the tin for 10 minutes before turning out. This loaf freezes well.
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