Inspired by Nici Wickes' banana bread, this version is a great dairy and egg-free bread, which is sweet and keeps well (though we think it won't last long anyway!)
Perfect for all those overripe or overstocked bananas stored in the freezer. You can serve this with orange, butter and honey if you don't have dietary requirements.
Add chopped-up dark chocolate (any 50% or more dark chocolate Whittaker's is perfect if you're dairy-free) for a more decadent bread!
- 200 grams of brown sugar
- 1 cup water
- 2 1/4 cup plain flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2-3 large, ripe bananas, mashed well
- 1/2 cup walnuts, chopped
- 200 grams of chopped dates
- optional: chopped-up dark Whittaker's chocolate to be folded into the batter.
- optional to serve: softened butter, orange zest and honey to apply when hot and sliced.
Preheat oven to 180°C. Grease and line a loaf tin.
Put the dates, brown sugar and water in a saucepan, then cook over low heat for 3-4 minutes. Bring to the boil for 2 minutes, then take off the heat. Add the remaining ingredients and stir well.
Spoon into the prepared tin and smooth the surface with the back of the spoon, making a slight dip lengthwise in the middle so that when it rises, it will rise to flat.
Bake for 40 minutes or until a skewer comes out clean. Cool for 5-10 minutes before turning out onto a wire rack.
Serve in thick slices. I served with the orange butter and drizzle of honey while it was still warm. So good!