This recipe was kindly provided by The Organized Pantry blog.
This date, parsnip and banana loaf cake is a great start to the day. It's full of good things like almonds, bananas, coconut oil, and a sprinkling of pecans so it is sure to give you an energy boost. It is sweetened only with dates, so there is no refined sugar. It is also grain-free and dairy-free. A delicious and nutritious breakfast option! (This recipe makes one large loaf.)
Ingredients
- ⅔ cup cooked, drained & mashed parsnip (approximately 1 large parsnip)
- 15 Date Lady Dates, pits removed (or 1/2 cup Date Lady Pure Date Syrup)
- ½ cup mashed very-ripe banana
- 1 Tbsp coconut oil
- 2 cups almond meal
- ¼ cup ground pecans
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- 2 eggs
Instructions
- Preheat oven to 350°F. Grease standard loaf pan (8½" by 4½") with coconut oil.
- If you haven't already done so, cook your parsnip by dicing it and placing in small saucepan with just enough water to cover it. Bring to boil and simmer until soft. Mash and set aside.
- Place Date Lady Dates in a small saucepan with just enough water to cover them. Gently heat and stir until dates have dissolved into a smooth paste, adding water as needed. This takes approximately 45 minutes.
- Combine all your ingredients together (including your parsnip and dates) together in a large bowl and mix until smooth.
- Put the mixture into your prepared loaf pan and bake at 350ºF for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Finally, slice into slices and enjoy!