Spiced banana and date loaf with coconut yoghurt, honey, orange marmalade and almond butter

Name: Spiced banana and date loaf with coconut yoghurt, honey, orange marmalade and almond butter
Ingredients: 1 cup Ground almonds (Main); ½ cup Quinoa flour; ½ cup Buckwheat flour; 1 tsp Cinnamon; 1 tsp Ginger; 1 tsp Baking powder; 1 tsp Baking soda; 3 Bananas, large, ripe, mashed (Main); ½ cup Dates, softened in hot water for 10 minutes (Main); ¾ cup Almond milk (Main); 1 tsp Vanilla extract; 1 Tbsp Chia seeds; 2 Tbsp Light olive oil; 1 tsp Salt; 4 Oranges, washed thoroughly (Main); ½ cup Honey, good quality (Main); 1 pottle Coconut yoghurt (Main); 1 jar Nut butter, almond, macadamia or hazelnut (Main); 1 sprinkle Toasted walnuts

Tam West

Bite

To coincide with the release of her new plant-based cookbook, Little Bird Goodness, Megan May decided to challenge four of the most influential chefs and cooks in New Zealand to create a plant-based dish, in an effort to showcase just how easy and delicious plant based cuisine is, and how beneficial incorporating more plants into our diet can be for our health, and the planet.

Third up in this month’s challenge is Jordan Rondel, with this incredibly moist and delicious spiced banana and date loaf.

For the dry mixture

1 cup	Ground almonds (Main)
½ cup	Quinoa flour
½ cup	Buckwheat flour
1 tsp	Cinnamon
1 tsp	Ginger
1 tsp	Baking powder
1 tsp	Baking soda

For the wet mixture

3	Bananas, large, ripe, mashed (Main)
½ cup	Dates, softened in hot water for 10 minutes (Main)
¾ cup	Almond milk (Main)
1 tsp	Vanilla extract
1 Tbsp	Chia seeds
2 Tbsp	Light olive oil
1 tsp	Salt

For the marmalade, and to serve

4	Oranges, washed thoroughly (Main)
½ cup	Honey, good quality (Main)
1 pottle	Coconut yoghurt (Main)
1 jar	Nut butter, almond, macadamia or hazelnut (Main)
1 sprinkle	Toasted walnuts

Directions

Heat oven to 180C and line a loaf tin (approx 22cm x10cm) with baking paper.
Whisk together all the dry mixture ingredients in a large mixing bowl.
Blend the wet mixture ingredients in a food processor until smooth. Add this wet mixture to the dry mixture and use a spatula to mix until evenly incorporated.
Transfer the batter into the prepared loaf tin. Bake for about 50 minutes, or until a knife inserted into the centre comes out clean.
Allow the loaf to cool completely on a wire rack before slicing.
To make the marmalade: use a citrus zester to remove the zest from 2 of the oranges (about ½ cup). Try to get little to none of the white pith. With a sharp knife,cut as much of the white pith off as possible and discard. With the remaining 2 oranges, cut as much of the peel and pith off as possible and discard. Cut the oranges in half and discard the pips.
Place the 8 orange halves into your food processor and process until smooth. You should have about 2.5cups of super-pulpy orange juice. Pour the orangepulp into a medium-sized saucepan, add the zest and the honey. Over high heat, bring to a boil, stirring constantly. Boil, stirring occasionally, until the mixture thickens, about 40 minutes. Using a candy thermometer, you can check the temperature — usually, a temperature of around 140C will mean the marmalade is set.
To test the readiness and thickness of the marmalade, place 1 tsp on a plate and place the plate into the refrigerator. It is ready if it jells within 3 minutes. If the marmalade does not jell within that time, continue to boil until it does. Remove from the heat when it's ready.
To serve, cut two thick slices of the loaf and toast. Place them on a plate, and spread with marmalade,with a generous dollop of coconut yoghurt on the side. Drizzle with the almond butter, and scatter on some toasted walnuts.