This is one of the best banana bread recipe I have ever tried, plus it has no refined sugar in it at all. It was such a hit with the kids that for a while two loaves are baked each week for lunches, snacks and to give away to family.
Makes 2 loaf tins
INGREDIENTS
- vegetable oil, to grease
- 300g fresh dates, pitted, chopped (you can use a food processor)
- 3⁄4 cup water
- 1⁄2 cup oil – macadamia or canola
- 3 cups fine wholemeal flour
- 1⁄2 teaspoons cinnamon
- 2 dessert spoons baking powder
- 1⁄2 cup honey
- 1⁄4 cup maple syrup
- 2 medium (about 250g) overripe bananas, mashed
- 3 eggs, lightly whisked
METHOD
- Preheat oven to 180°C. Oil and line loaf tins with baking paper.
- Place the dates, water and oil in a medium saucepan and bring to the boil over medium heat.
- Remove from heat and stir to mix. Set aside for 5 minutes to cool slightly.
- Once mostly cooled add the mashed banana and mix.
- Then add the eggs, one at a time, mix.
- Combine the flour (and sugar if using) and baking powder in a large bowl. Make a well in the centre.
- Gradually stir in the date and egg mixture until just combined. Stir until just mixed. Do not overwork.
- Spoon batter into prepared pans. Bake in preheated oven for 35-40 minutes or until golden brown and a skewer inserted into the centres comes out clean.
- Remove from oven and set aside in the pans for 2 – 3 minutes before turning onto a wire rack to cool.
Photo Credit: David Lyons