Date-Sweetened Oatmeal Banana Bread (10g Protein)

Prep Time:15

Cook Time:1

Rest Time:20

Servings: 9 slices

Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper.
Blend: Add pitted dates and silken tofu to a blender and blend until smooth.
80 grams Medjool dates1, 150 grams silken tofu
Mash: Add bananas to a large mixing bowl. Use a fork or potato masher to mash the bananas. Add blended date mixture, powdered peanut butter, vinegar, and vanilla extract and mix until well combined.
360 grams very ripe bananas, 52 grams (½ cup) powdered peanut butter*, 1½ tsp apple cider vinegar, 1 tsp vanilla extract
Rest: Mix in rolled oats. Cover and rest for 20 minutes to allow the oats to soak and soften.
80 grams (1 cup) rolled oats
Mix dry ingredients: Whisk together whole wheat flour, almond flour, baking powder, baking soda, and cinnamon.
120 grams (1 cup) whole wheat flour, 28 grams (¼ cup) almond flour, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon
Combine: Add dry ingredients to wet and fold together until no dry flour is left. Add pumpkin seeds and fold a few times to distribute.
Bake: Transfer the batter to your lined loaf pan. Place in the middle rack of your oven and bake for about 1 hour, until a skewer inserted in the center comes out clean or with a few moist crumbs.
Cool: Place the pan on a wire rack and cool in the pan for 10 minutes, then carefully remove the bread from the pan. Place the bread directly on the wire rack to finish cooling.

1) Dates: Use a variety of dates that are very soft and sweet. Medjool dates are most common (I used Bam dates).