3 ripe bananas
1 cup unsweetened applesauce
4 large eggs
1/4 canola oil
1 cup milk
1 tsp. vani1la extract
1 cup sugar
1 cup slivered almonds
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoons salt
2 cups grated coconut
10 ounces Israeli sesame-date spread
Cooking spray
Preheat oven to 350 F.Place Israeli sesame-date spread in bain-marie, stirring until it becomes semi-liquid. Grease five mini bread loaves pans with cooking spray. Place flour, baking powder and salt in a large bowl. Stir with a fork or egg beat until blended. In a separate bowl. mash peeled bananas and mix in applesauce. Reserve. Beat eggs in mixer bowl. Add oil and milk. Beat in vanilla extract. Add sugar and continue to mix. Add almonds and coconut. Mix in dry ingredients. Place batter in greased loaf pans. Add two ounces of Israeli sesame-date to each of the the five loaves. Bake for 40 minutes. Allow to cool. These loaves have a moist, chewy texture with a bit of crunch from the almonds. Each slice will have a delicious core of date-tahini spread.They freeze well.
NOTE: Israeli sesame date spread is available in online shops.I suppose it is possible to make a filling for these loaves with dates and tahini, but I prefer the Israeli spread.
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