- Prep time 15 minutes
- Total time 1 hour & 25 minutes
- Portion size 10 servings
Ingredients
Method
Preheat oven to 350°F. Line 9- x 5-inch loaf pan with parchment paper.
In blender, purée dates, milk, bananas, eggs and almond butter until smooth. Pulse in vanilla, baking powder, cinnamon and salt. Add ground almonds and flour; pulse until combined. Stir in 1/2 cup walnuts.
Scrape dough into prepared loaf pan; sprinkle with remaining nuts. Bake until cake tester inserted into centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Unmould onto rack. Let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen for up to 3 months.)
Nutritional facts PER SERVING: about
- Iron 1.8 mg
- Fibre 4 g
- Sodium 260 mg
- Sugars 15 g
- Protein 8 g
- Calories 250
- Total fat 9 g
- Cholesterol 55 mg
- Saturated fat 1 g
- Total carbohydrate 34 g
