Banana Date Spelt Bread

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!
(Print Recipe)

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
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.

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