Banana Bread with Dates (2 of 4)

The bananas seem to ripen quickly up here and so after eating 3/4 of a bunch there are always a few bananas that are just starting to get a bit too ripe for eating. So of course, this is the perfect time for banana bread making. When bananas overripen, they produce more natural sugars so they are perfect for banana bread, allowing you to add less refined sugar. And if you don’t feel like making it straight away, just peel your bananas, squeeze a little bit of lemon juice on them, and pop them in a zip lock bag in the freezer. When you are ready to use them in a recipe, just half defrost them in the microwave, or you can always whiz them up in a smoothie with some yoghurt and blueberries.

As I am sure many of you have done the same, I am always in search of that perfect banana bread recipe that is the right balance of sweetness and moistness. After trying many out, this is the best one I have found and a friend keeps asking me for it so I thought it would be a good opportunity to share with everyone.

But I would love to know, have any of you found a really good banana bread recipe that you keep going back to?

Banana Bread with Dates (1 of 4)

Banana Bread with Dates (4 of 4)

Banana Bread with Dates (3 of 4)

 

Banana Bread
———————–

3 large, very ripe bananas, mashed
2 eggs
1 1/4 cups plain flour
1/2 cup wholemeal flour
1 cup sugar
1/2 cup vegetable oil (or melted butter if you prefer)
1/4 cup milk
1 tsp baking soda
1 tsp vanilla extract
(And you can add any extras like chopped walnuts, shredded coconut, sliced pears or dates like I have here)

Preheat oven to 170 degrees Celsius.

Mix the banana, milk, eggs, oil, sugar and vanilla together. In a separate bowl, stir baking soda and flours together with a fork or whisk. Add the wet ingredients to the dry and stir together until well combined. Pour into a greased loaf tin and bake for 1 hour and 20 minutes or until a skewer comes out clean.

Eat warm out of the oven with some butter and honey, eat cold and as is for morning tea, or eat for breakfast with ricotta and caramelized fruit! Also freezes well if you can resist eating it all at once.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

 
Set your Twitter account name in your settings to use the TwitterBar Section.