The last week before a holiday is as stressful as all the time together since the last holiday, it seems to me. I am going on a one-month holiday tomorrow. I got everything done. Finally. I am feeling like I really deserve a holiday now, especially after the last week. My kids are too young to see what it takes to have everything in place when needed: Someone needs to look after the cat. Those several freelance jobs of mine have to be somewhat completed before a leave. Germany (where we are going) needs different kind of clothes than Dubai. While I am happy to wear the same pair of jeans that I have worn in previous years, my children outgrow their Germany-clothes and need new ones. On top of that, I had a car accident last week that required police reports and involved insurance companies. The last thing on your mind when you are supposed to look forward to a holiday. And then there is a million other small things. I can’t even name them now.
To cut a long story short, I spent a lot of time in the car in the last week. My bag filled with fresh fruit, nuts and a thick slice of this Banana Date Spelt Bread to get me through the ordeals mentioned above. A life-saver, I am telling you.
But everything is done: bags are packed, alarm set for 4am, taxi ordered to take us to the airport and then hopefully everything will just go smoothly and we’ll be in Berlin tomorrow at lunchtime. The city were I went to university and tested life to the fullest. Can’t wait! See you in Germany!
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BANANA DATE SPELT BREAD
1 1/4 cups whole spelt flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup dates, pitted and chopped
1/2 teaspoon baking soda
1/2 cup boiling water
2 ripe bananas, mashed
3 tablespoons olive oil
2 egg whites
3 tablespoons hazelnuts, chopped
Yields 1 loaf
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Preheat oven to 175C/375F. Grease or line loaf tin with parchment paper.
Place chopped dates and baking soda in a medium bowl. Pour over the boiling water. Let stand for a few minutes.
Meanwhile, In a bowl, sift together, flour, baking powder and cinnamon. Set aside.
Mash the bananas. Beat the egg whites lightly. Stir the olive oil into the date mixture. Add mashed bananas and egg whites.
Add wet ingredients to flour mixture. Stir until just combined. Transfer batter to prepared loaf tin. Sprinkle with chopped hazelnuts.
Bake for about 45 minutes, or until cake tester come out clean. Let cool on wire rack.
Travel safely, relish the rain, and relax – Dubai will still be here, hot and humid when you get back. Thanks for all the inspiration!
We will Jonathan! For sure! Thanks so much.
Enjoy the cooler weather! This banana bread sounds so nutty and delicious. I’ve never used spelt before but am seeing it everywhere in recipes but nowhere here!! Spain is always the last to catch on! 😀
have a wonderful trip! I’m eating spelt bread as I write this and think I need to try your version!
Have a nice trip in Germany. Hopefully it will be a good change and rest. This bread sounds delicious. I really want to try spelt
I’m so glad everything finally came together for you and you’re heading out on vacation – you sure deserve it! (every mother does!)
Have a lovely vacation, and hope you’ll continue posting these wonderful recipes from Germany?
love your breads! can’t wait to try this one as well. I need to bake more w spelt.
What a lovely healthy version of banana bread. I have bookmarked this and hope to make it next week.
Have a wonderful vacation.
*kisses* HH
Gute Reise! Ich wünsche Dir einen schönen Urlaub in Deutschland.
This is awesome…I love how you use bananas and dates to sweeten it, instead of sugar! You rawk girl!
The bread looks amazing. Sorry the lead up to the vacation was so rough. it’s often like that! stressful!! I’m sure you’ll make the most of your vacation though!
I’m sure glad everything got settled before you left. You deserve a lovely and stress free vacation!
Looking forward to have a taste of Germany here in your blog.
Anja, Have a great time in Germany. Hope to see you when you get back. I will be trying out this recipe.
My aunt have an special recipe for banana bread! I’ll try to share it with you soon. Keep posting.
This recipe is wonderful, I added a 1/2 cup honey to mine and exchanged the hazelnuts for walnuts. Its moist and tasty, perfect in the mornings.
Love this recipe, I had no dates and too lazy to run to shops, used prunes instead turned out really nice. It’s so moist and healthy don’t fell guilty eating it. Thank you
Love this loaf, I tried with prunes as I didn’t have any dates. Tasted great really moist . Thank you for recipe.
this is a fantastic recipe! have made it exactly as is and the results are amazing.
keeps well…I store it in the fridge and love it even better when chilled! just pulled
it out of the oven.
thank you for sharing!
Yummy! I just made this loaf, and it tastes great. I’ve used walnut chunks instead of hazelnuts, and I mixed these into the batter. I love that there is no sugar added.
Thanks for a great recipe, this one is a keeper!