Laura
Arnold
Sara Dobson
CibbuanoBanana and date bread
June 15th 2008 13:15
Banana and date bread
Mmmm… Delicious Banana and date bread! The perfect snack for morning or afternoon tea! What I found most amazing about this recipe is that it does not contain any butter or oil! Instead it uses milk as the *mixing agent*, so it is indeed of the healthier variety! I love bread and toast! Especially when it is thickly sliced! I’m not really sure why exactly that is, but I think it might have something to do with *fat toast* being both crunchy and soft at the same time, whilst very thin toast tends to get very dry very easily. Either way, when it comes to banana bread, thick slices are definitely the way to go! This banana and date bread also tastes great (if not better) the next day! Especially when toasted and buttered! My tastebuds are tingling in anticipation!
Banana and date bread
Ingredients: 2 cups self-raising flour, 1 tsp bicarbonate of soda,1 tsp ground nutmeg, ½ cup brown sugar, 150g fresh dates, pitted and roughly chopped, 1 cup milk, 2 eggs, 1 cup mashed ripe* banana (*ripe banana intensifies the flavour)
Steps: Preheat the oven to 180 degrees Celsius. Grease and line a 24 x 13.5cm loaf tin. Sift flour, bicarbonate of soda and nutmeg into a large bowl. Add the sugar and dates and mix until the dates are well coated with the flour mixture.
Combine the milk and eggs in a medium bowl, whisk and then fold into the date mixture until batter is well combined. Fold in the mashed bananas. Spoon mixture into prepared tin and bake for 45-50 minutes or until cooked when tested with a skewer. Cool for 10 minutes before serving. Serve sliced and buttered or toasted.
Makes 1 loaf
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