This is a good banana bread with the addition of dried dates. The original recipe does not contain any butter or oil, but I added some canola oil to the recipe. Part of it was because the two bananas I used were smaller and I added the oil to make up the moisture content; the other reason was the addition of oil will keep the loaf moist. This is a good trick to use since the bananas you have will never be the same size every time, so if the bananas are smaller, just weigh the mashed banana, then add enough cooking oil, or melted butter to make up 250g! Otherwise just omit the oil as per the original recipe.
The following is the recipe I used after adjusting the original recipe; I also used freshly grated nutmeg rather than packaged ground nutmeg as it provides a better spicy flavour and aroma. Lastly since the bananas I used were very over-ripe, and combining with the sugar and dates, the resulting loaf was quite sweet, so reduce the sugar if you prefer a less sweet banana bread.
Makes one loaf
2 cups (300g) self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon freshly grated nutmeg
125g dried pitted dates, thinly sliced
1/2 cup (110g) caster sugar, sifted
1 cup (250ml) milk
2 eggs, lightly beaten
200g mashed banana, from 2 over-ripe medium bananas
50g canola oil
butter, to serve
1. Preheat oven to 180°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin.
2. Sift flour and soda into a large mixing bowl, then add freshly grated nutmeg and sugar. Toss the thinly sliced dates in the flour mixture until well coated.
3. Combine the milk, eggs, banana and oil in another bowl. Pour the milk mixture into the flour mixture; fold through the mixture with a spatula or large spoon until well combined. The batter will be thin and runny.
4. Pour the batter into the prepared loaf tin and bake for about 50 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Cool for 5 minutes, then turn out onto a wire rack to cool completely. Slice and serve with butter.
Taste: Sweet, delicious & moist banana bread
Consume: Best within a couple of days
Storage: In airtight container; will keep longer if kept in the refrigerator, and toasted for a warm slice for serving
Recipe Reference(s): Banana Date Loaf recipe