Monday , May 25 2020
Banana Bread with dates 1
Homemade banana bread sliced on a table close-up. horizontal, rustic style

Banana Bread with dates

Recipe from Sara Matthews  |  @sarabynatureskitchen

Featured in Feast 01 –  January 2016

SERVES 1 cake/loaf

INGREDIENTS

160g of pitted chopped dates (if you do not like dates you can substitute them for other fruit such as figs, apricots or sultanas)
3 large overripe bananas, mashed
125ml of rapeseed oil, (I use rapeseed oil as the flavour doesn’t overpower the bread, but use whatever vegetable oil you have – but nothing with a strong flavour like virgin olive oil)
2 tbsp of maple syrup (this gives a beautiful flavour and helps with the moisture of the cake but if you prefer it does work with honey)

2 large free range eggs
200g of rice flour
80g of cornflour
1tsp of bicarbonate of soda
1tsp of vanilla extract
Zest of 1 lemon
2tsp of gluten free baking powder
Sunflower and pumpkin seeds to sprinkle over the top or you could used chopped nuts

Method
1. Heat the oven to 160°C. Grease and line a loaf tin

2. Put the dates (or your choice of fruit) into a small bowl, add 2tbsp of boiling water and the bicarbonate of soda

3. Stir and leave to one side to soak and for the dates to plump up while you prepare the rest of the ingredients

4. In a mixing bowl, whisk together the mashed banana, rapeseed oil, maple syrup, vanilla extract, lemon zest until they form a smooth batter

5. Add all the flour and baking powder, stir, then add the contents of the bowl of dates

6. Stir to make a batter and mix the fruit through. Transfer the batter to the prepared loaf tin. Scatter with the seeds or mixed nuts and place in the oven and bake for 60 minutes or until a skewer inserted comes out clean

7. Keep an eye on your loaf and, after 45 minutes, if the top is browning too fast place some silver foil on the top to stop it from getting too brown

8. Once cooked, remove from the oven and allow to cool in tin for a few minutes then transfer to a wire rack to cool completely. As tempting as it is, do not slice until cool or the bread will compress when cutting. The loaf will keep for 3-4 days in airtight tin or container

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