Banana, Carrot, Dates, Pineapple, Pecan and Almond Breakfast Loaf

On Monday I was invited over to a new friend and Tigers Rugby Wife Hayley Fitzgerald. I was very lucky as she baked this delicious Breakfast loaf for morning tea. Wow I was blown away, so tasty and the best part No Sugar. I asked for the recipe and added in a few extras. So this is what I baked yesterday and it has been a big hit in the Cilliers household.

Ingredients

1 cup of chopped dates

1/2 cup hot water

1 tsp baking soda

50 g of soft butter

1 tsp vanilla essence

2 ripe bananas mashed up

1 egg beaten

1 carrot grated

1/2 cup chopped pineapple and juice

1/2 cup pecans chopped

1/2 cup shaved almonds

1/1/2 cup wholemeal flour

1/2 cup bread flour with sesame seeds and pumpkin seeds mix

1 tsp baking powder

1/2 tsp mixed spice

Sprinkle of pumpkin seeds

Sprinkle of sunflower seeds

Method

1. In a sauce pan heat up the chopped dates and water, add in the baking soda once heated up, this will froth

2. Mash the banana into a bowl add the grated carrot, pineapple, beaten egg and vanilla essence

3. Sift the flours together with baking powder and mixed spice

4. Add the Dates to the wet mixture

5. Combine wet with the dry and fold in, together with the nuts

6. Grease a bread tin and pour in mixture

7. Evenly sprinkle over the pumpkin and sunflower seeds

8. Into a 180 degree oven for 45 minutes

You can serve warm with some butter.