This moist banana bread will fit perfectly within your diet. A high protein treat packed with amazing healthy fat and no added sugars. The dates enhance the sweetness of the bananas while the olive oil gives it such a fruity flavour.
Preheat the oven to 170 C / Gas mark 3. Line a 450g loaf tin with baking parchment.
Soak the dates in hot water for 20 minutes until soft. While the dates are soaking, in a medium bowl, mix the ground almonds with 1 teaspoon each of cinnamon and nutmeg. Then add the bicarb, baking powder, salt and stir together until combined. Set aside.
In a large bowl mash 5 of the bananas, adding the remaining 1 teaspoon each of cinnamon and nutmeg (reserve the sixth banana for later).
Using an electric hand mixer, mix the olive oil into the mashed banana until fully incorporated. Then mix in the egg yolks one at a time into the banana mixture. Add in the vanilla extract and continue whisking until combined.
Check the softness of the dates, they should be tender. Drain then pulse in a food processor until they form a paste (if you don't have a food processor, simply mash the dates together using either a wooden spoon or masher). Mix in this date paste into the banana mixture until fully incorporated.
Using a hand mixer, add the ground almond mixture into the banana mixture until fully incorporated.
In a bowl, beat the egg whites together until they form stiff peaks and fold into the banana and almond mixture. Slice the left-over sixth banana into small circular shape and fold into the mixture. Transfer to the prepared loaf tin.
Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 30 minutes then remove from loaf tin. Slice and serve.