Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 10 people
Difficulty level: 3 out of 4
11 Ingredients
- 1teaspoons gluten-free baking powder
- 1 1/2 cup ripe banana, mashed
- 1/2 cup light extra virgin olive oil
- 1teaspoons ground cinnamon
- 2teaspoons vanilla extract
- 1/2 cup sunflower seeds
- 2 eggs, lightly whisked
- 1/2 cup brown sugar
- 1/2 cup pumpkin seeds
- 1 3/4 cup gluten-free self-raising flour
- 10 fresh dates, pitted, chopped
Nutrition per serving
1830kJ / 437Cal
1830 Kilojoules or 437 Calories
21% of daily energy intake*
Protein
7.3grams
Fat
20.1grams
Carbs
53.5grams
Sugars
33.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 160°C. Grease and line a 7-cup loaf pan with baking paper.
Step 2 of 4
Combine banana, oil, sugar, eggs and vanilla in a large bowl. Whisk until well combined.
Step 3 of 4
Sift flour, baking powder and cinnamon together. Add to banana mixture and stir with a wooden spoon until just combined. Stir in dates with 1/3 cup each of pumpkin and sunflower seeds.
Step 4 of 4
Transfer batter to pan and smooth top. Sprinkle with remaining seeds. Bake for 55 minutes, or until cooked when tested with a skewer. Stand for 5 minutes, before transferring to a wire rack to cool.
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