From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Banana Bread with Rolled Oats
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Instructions
1
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Preheat the oven to 360 °F (convection) or 390 °F (top/bottom heat). Pit the dates and roughly chop them, place them in a bowl, and pour boiling water over them. Let them soak for 5–10 minutes.
2
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Drain the dates and place them in a large mixing bowl with the bananas. Mash them until you have a smooth puree.
3
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Separate the eggs. In a separate bowl (or measuring cup), beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, mix the egg yolks with the banana‑date puree, ricotta, milk, and vanilla extract.
4
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Combine the dry ingredients so the baking powder is evenly distributed, then mix them into the banana batter. Finally, gently fold in the beaten egg whites.
5
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Pour the batter into a loaf pan lined with parchment paper or greased. Smooth the top and bake in the preheated oven.
6
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Let the bread cool in the pan for the first 10 minutes, then carefully lift or invert it onto a wire rack to cool completely. Serve with powdered sugar or toppings of your choice.
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Recipe Facts
Diet at a Glance
Vegetarian
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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