Salted Gula Melaka Banana Bread
Prep Time: 15 minutes
Bake Time: 60 minutes
Serves: 6-8 slices (but I do 16 small slices to fuel my morning workouts!)
Calories per 8 slices: ~204kcal | Protein ~6.4g | Fiber: ~4.6g
Ingredients
2 medium ripe bananas
60g Medjool dates, pitted
50ml low-fat milk
30g grated gula melaka
2 eggs
120g oat flour
5g chia seeds
35g walnuts, chopped
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
optional toppings: banana
Method
Warm the milk and soak the dates for 10–15 minutes
In a large bowl, whisk together the eggs and gula melaka
Mash the bananas with a fork. A few small lumps are perfectly fine.
Blend the dates and milk until mostly smooth. If the mixture is too thick, add 1–2 tbsp of the mashed banana to help it blend. If you don’t have a blender, you can soak the dates for longer then mash with a fork.
Add the blended date mixture and mashed bananas to the egg mixture
Add the oat flour, baking powder, baking soda, cinnamon and salt. Mix gently with a spatula until just combined
Fold in the chia seeds and chopped walnuts
Pour into a lined loaf tin. Top with banana slices if desired.
Bake at 185°C for 60 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached. Halfway through, if the top gets too brown, cover with foil.
Allow the loaf to cool completely before slicing. Drizzle with gula melaka syrup to serve, but optional!
Tips
✓ The batter should be thick and scoopable
✓ It should slowly fall from a spatula
✗ It should not pour like pancake batter, which is on the watery side
You can substitute walnuts with other nuts
You can substitute dairy with any plant-based milk of choice
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