Recipe of Today: Banana Bread

Ingredients:

• 10 oz Medjool dates, pitted
• ¾ cup plain whole milk Greek yogurt
• 3 overripe medium bananas, mashed
• 1 egg plus 1 yolk, beaten
• 1 tbsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ tsps baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ⅓ cup coconut oil or unsalted butter
• ⅓ cup chopped pecans or walnuts

Instructions:

• Preheat oven to 350°F. Line a baking sheet with parchment paper, leaving a 2-inch overhang on each side, and spray with nonstick cooking spray. Toast pecans in a roasting pan until lightly toasted for about 5 minutes. Set aside to cool for future use.

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

• Combine dates, reserved liquid, and yogurt in a food processor. Process until smooth and no date residue, about 2 minutes. Pour mixture to a medium bowl and add mashed banana, eggs, egg yolks and vanilla extract. Set aside.

• Get your Kitchenin KM50 Stand Mixer, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut oil in the mixing bowl with the paddle attachment. Beat on low speed until coconut oil and flour combine to form a fine powder, about 30 seconds. Add the dates and banana mixture and continue to whisk until fully incorporated and no flour remains.

• Transfer batter to prepared pan, top with nuts, and bake until bread is light brown and a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool in the pan for another 15 minutes, then pull the bread out of the pan with parchment paper. Serve hot and enjoy!