Banana Bread

Ingredients

Nonstick cooking spray

10 ounces Medjool dates, pitted (about 12 dates)

2 cups hot water

2 medium, very ripe bananas, mashed (about 1 cup)

1 large egg plus 1 large egg yolk, beaten

1 tablespoon pure vanilla extract

 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup coconut oil or unsalted butter, at room temperature

Preparation

Preheat the oven to 350°F. Line an 8A × 4A-inch loaf pan with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.

Place the pitted dates in a medium bowl. Cover the dates with 2 cups hot water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the soaking liquid

If using, spread the pecans on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Set aside to cool.

Combine the dates, reserved soaking liquid, and yogurt in a food processor. Process until smooth and no flecks of date remain, about 2 minutes. Transfer the mixture to a medium bowl and add the mashed bananas, egg, egg yolk, and vanilla. Set aside.

Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until the coconut oil and flour are a mealy powder, about 30 seconds. Add the date and banana mixture and continue beating until just combined and no visible flour remains.

Transfer the batter to the prepared pan, top with the nuts, if using, and bake until the bread is lightly browned and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool in the pan for 15 minutes, then use the parchment overhang to remove the bread from the pan. Cut into 10 slices and serve.

The banana bread will keep in an airtight container in the fridge for up to 3 days. For an easy lunchbox-snack, wrap individual slices in parchment paper and keep in the freezer for up to a month.