Inspiration

Ingredients
  • 400 g (13 oz) bananas, weighed with skins on
  • 1 tablespoon lemon juice
  • 300 g (10 oz) self-raising flour
  • 1 teaspoon baking powder
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) butter, melted
  • 2 eggs, beaten
  • 175 g (6 oz) ready-chopped dried dates
  • 50 g (2 oz) walnut pieces
  • walnut halves
  • banana chips
Directions

Peel then mash the bananas with the lemon juice.

Put the flour, baking powder and sugar in a mixing bowl. Add the mashed bananas, melted butter and eggs and mix together. Stir in the dates and walnut pieces then spoon into a greased 1 kg (2 lb) loaf tin, its base and 2 long sides also lined with oiled greaseproof paper. Spread the surface level and decorate the top with walnut halves and banana chips, if using.

Bake in the centre of a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour 10 minutes–1¼ hours until well risen, the top has cracked and a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes then loosen the edges, turn out on to a wire rack and peel off the lining paper. Leave to cool completely. Store in an airtight tin for up to 5 days.

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