I'm really excited to share this recipe for Banana Ginger Medjool Date Mini Loaves with you. Why? Because I previously bragged about creating The Best Banana Bread Ever. But guess what? I like this new recipe even better! A little bit of ginger, a handful of sweet and tasty Medjool dates and some on-trend coconut oil make these deceptively simple-looking little loaves into a whole bunch of banana deliciousness. I once again turned to Natural Delights Medjool Dates to add the sweet deliciousness of Medjools to my little loaves of moist goodness. You might recall that Natural Delights Medjools were the star ingredient in my Vegan Medjool Date Milkshake this summer. Medjool dates are big, moist and incredibly tasty. I can't resist munching on them every time I cut them up for a recipe. They're like candy. Really. They're that good. I almost feel guilty stuffing them on in my face while I'm baking. But not to worry - Medjool dates are a "power fruit." They're filled with antioxidants and essential nutrients. They're also low-medium on the Glycemic Index so, unlike candy, they help you maintain a consistent blood sugar level. While I was taking photos of these sweet little loaves in my basement "studio" (a table by the window), my son and his friend were making videos nearby and having a few laughs. As I headed back upstairs, I invited them to take some slices of the Banana Ginger Medjool Date Mini Loaves. I admit I was a bit fearful. Ginger? Medjool dates? I don't know. Any addition besides chocolate chips is risky. Both boys had identical reactions. One at a time, they took a small bite and then said "mmmmm." My daughter had the same reaction. After that, I had to protect the little loaves to keep the kids from gradually chipping away at them the entire day. I just wanted to ensure there was enough left for their morning snacks at school the next day. (I used coconut milk creamer in the recipe instead of almond milk to ensure these treats would be nut-safe for school.) You can find Natural Delights Medjool Dates in your produce section, with all of the yummy fruits and veggies that are so good for your body. Like my previous favourite banana bread recipe, these banana loaves are vegan. But this time I left out the egg replacer powder to simplify things for those of you who don't tend to keep it in the cupboard. I used ground flax instead. It's great for all sorts of things (smoothies, muffins, etc.), so I always keep a bag in the freezer. You can use any non-dairy milk you like in place of the coconut milk. And you can switch out the light spelt flour for regular flour. Unfortunately (or fortunately?) I can't seem to enjoy a cup of tea without a tasty little baked treat on the side. These Banana Ginger Medjool Date Mini Loaves are perfect for that. Warm up a couple of slices in the toaster oven and slather with vegan margarine at breakfast or snack time. You could store a couple delicious loaves in the freezer too, for those days when a craving suddenly hits. (Are there days when a craving doesn't hit? (Just hide these babies at the back of the freezer or they WILL get eaten!) What's your favourite way to use Medjool dates? Banana Ginger Medjool Date Mini Loaves by Joann MacDonald Cook Time: 30 minutes Keywords: bake bread dessert snack vegan Medjool dates loaf 6067183 Ingredients (6 mini loaves) 1 tsp white vinegar 1/2 cup coconut milk or coconut milk creamer (for coffee) 2 cups light spelt flour 1 cup sugar 1 tsp baking soda 1 tsp salt 3 medium bananas 1/2 cup coconut oil 1 Tbsp ground flax mixed with 1/4 cup of water 3/4 cup Natural Delights Medjool Dates, chopped 1 1/2 Tbsp ginger paste Instructions Preheat over to 350°F. Grease 6 mini loaf pans. Combine vinegar and coconut milk. In a large bowl, stir together flour, sugar, baking soda and salt. In a blender or food processor, blend together bananas, coconut oil, flax mixture and vinegar/milk mixture until smooth. Stir wet ingredients into dry ingredients just until mixed. Stir in the Medjool dates and ginger paste. Divide the batter between the 6 pans (about a generous 1/2 cup of batter per pan). Bake for 30 minutes or until a toothpick or knife inserted in the centre of a loaf comes out clean. Powered by Recipage *This is a sponsored post. All opinions are authentic and my own. Thanks for supporting the awesome companies that partner with Woman in Real Life.