85g (1/2 cup) dried, pitted dates
60ml (1/4 cup) water
4 (700g) whole, ripe bananas, peeled
105g (1/2 cup) coconut oil, melted
75g (1/2 cup) buckwheat flour
175g (1 1/4 cups) spelt flour
1 teaspoon baking powder
1 teaspoon bi-carb soda
85g (1/3 cup) plain greek yoghurt
Preheat oven 180C/160C fan forced
Grease and line a large loaf tin (20cm x 9cm x 7cm) with baking paper.
Insert the “MultiBlade” into the bowl and add dates and water. Manually select 130C, 2 minutes cook time and STIR SPEED INTERMITTENT. Remove measuring cup from lid and press START.
Once cooking time has ended, open lid to release steam; Cool.
Add 3 of the bananas. Press PULSE for 3 seconds. Scrape down the sides and repeat a few times until pureed.
Replace the “MultiBlade” with the “StirAssit” and add coconut oil and eggs. Select STIR SPEED 2 and stir until well combined.
Open lid and add flours, baking powder and bi-carb soda. Select STIR SPEED 2 and stir until just mixed through. Open lid and scrape down the sides, add yoghurt and continue to stir on SPEED 2 for 20 seconds or until mixture is a smooth batter. Spoon into prepared pan.
Cut remaining banana in half lengthways and position on top. Bake 50 -55 minutes or until a skewer inserted comes out clean. Cool on a wire rack before serving.
This loaf will keep well refrigerated for 2-3 days . Toast or just reheat in microwave. Spelt flour can be replaced with plain flour and yoghurt with sour cream.