Growing up I never ate anything remotely resembling a banana bread or cake. Not because I was fussy or wouldn't try it but because Mum thought she didn't like it. We made and ate almost every other vegetable or fruit cake in existence but not banana.
That is until recently when my sister had some at a friends house and then requested that mum make some so she could have it for breakfast. Since that day (about a year ago now) there has not been more than day go by when we have not at at lease one loaf of banana bread in the house! Mum found out that despite what she thought she actually loves it, mostly warm with maple syrup and crushed walnuts on the top!
This is the recipe for the bread I made this week. I think it has turned out the best of all the ones we have made (gluten free and not). It rose really well, is not dense and it moist. Best of all it is fat and sugar free! (if you think it isnt sweet enough add 1/4 cup brown sugar)
I have adapted the recipe from a gluten filled one in Good Taste magazine.
Date, Walnut & Banana Bread
150g (1 cup) chopped dried pitted dates
250ml (1 cup) water
320g (2 cups) of your favorite gluten free self-raising flour mix
260g (1 cup) mashed ripe banana
55g (1/2 cup) chopped walnut halves
1/2 tsp baking powder
1 tsp vanilla essence
1/2 tsp mixed spice
Preheat oven to 180°C. Line a 14 x 21cm loaf pan (base measurement) with baking paper.
Combine dates and water in a saucepan over low heat. Cook, stirring, for 2 minutes. Increase heat to medium and bring to the boil. Remove from heat.
Add flour, banana, walnuts and bicarbonate of soda, vanilla essence and mixed spice and stir until combined. Spoon into prepared pan and smooth surface with the back of the spoon. Bake in pre-heated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 5 minutes to cool before turning onto a wire rack. Serve warm or at room temperature, or if your like my mum, with maple syrup and extra walnuts!