Buckwheat Date Pecan Bread

Banana Date Bread

This bread is a comfort food for me. Dense, sweet, slightly sticky…oh so yummy. I LoVe me some dates! I eat dates every day. That’s right. Every. Single. Day. They are a perfect pre-workout snack or a much needed treat. Dates are full of fiber, potassium, and iron – to name just a few nutrients. I love to eat this bread with a nice cup of herbal tea. So delightful. To take this bread to the next level, I like to slather a slice with nut butter (peanut butter is my choice) top it with sliced bananas and drizzle honey over it. Oh wow! A perfect snack or breakfast or pre-workout snack or post-workout snack or bedtime snack… ;o)

Banana Date Bread 2

Banana Date Bread 3

1 1/2 cups buckwheat flour
1/2 cup unsweetened applesauce
1/3 cup coconut milk
1/2 cup raw pecans
2/3 cup date syrup
8 medjool dates
1 teaspoon of cinnamon

Pre-heat the oven to 300 degrees F. Pit the dates and cut them into small chunks. Chop up the pecans so that they are a similar size to the dates. Add all of the ingredients to a large mixing bowl and mix well with a spoon. Line a small loaf pan with parchment paper or grease with a bit of coconut oil. Pour in the banana bread mixture and smooth the top.
Place the loaf pan in the oven and bake for about forty minutes, until the top is a golden brown. Take the loaf out of the oven and let sit for 10 minutes before removing from pan. Let the loaf cool completely on a wire rack before cutting. Enjoy!

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