18 Mar Date And Banana Loaf
Making a banana loaf is a great way to use up those bananas that have been hanging around for a while and you’re no longer keen on eating! This week we’re sharing our banana loaf recipe which requires bananas with blackened skin which have started to go soft. Our recipe also has the addition of medjool dates which add a caramel type flavour to give you those banoffee vibes! Another great thing about this recipe is it includes no milk or eggs so it’s great for anyone who’s lactose intolerant or vegan plus it’s super easy so let’s get started!
What you’ll need;
3 blackened bananas
75g of vegetable oil
100g of brown sugar
225g of plain flour
3 teaspoons of baking powder
3 teaspoons of cinnamon
50g of medjool dates (chopped with stones removed)
- Preheat the oven to gas mark 6 then mash the bananas until they are almost like a liquid, you don’t want any big lumps. Mix the mashed banana with the oil and sugar.
- Next add the flour, baking powder and cinnamon to the banana mix and combine. Once the ingredients are well mixed add in the medjool dates and mix so they are evenly distributed amongst the mixture.
- Grease and line your loaf tin and then add the mixture and then pop it in the preheated oven for 20minutes.
- Check on the loaf’s progress and turn it round so it can be evenly baked, sometimes the back of the oven can be a bit warmer so this is to avoid one side getting ready before the other. The loaf will need around another 20 minutes and you can check if it’s done by poking a skewer through the middle and checking it comes out clean with no mix residue!
- Let the loaf cool before you being to cut it, it can then be enjoyed straight away or even the next day when it should have gone slightly gooey!
So next time don’t throw out your over ripe bananas and try our recipe!
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