Everyone has a banana bread recipe, and this is mine – jazzed up for autumn. I just use Medjool dates and loads of bananas for the sweetness rather than maple/agave syrup which, as well as being totally natural, add to the comfort stodge factor. Try and soak the stoned dates for ten minutes or so before blitzing them up.
Vary up the nuts here. I use a mix of mainly ground almonds which are traditionally used to achieve a moist bake – they are less dense than other nuts. I also like to use Brazil nuts – not only delicious, they are also an excellent source of selenium – and also pecans which have a lovely buttery vibe. If you do not have a food processor to grind up the nuts, just use 150g of ground almonds instead. I go for rice flour in sweet bakes as I find buckwheat flour a bit strong.
This recipe makes 2 x loaf tins, 19 x 9 cm and 20 x 10 cm, OR a shallow 22 cm round tin.
You can also make this recipe into cupcakes; just cut the cooking time down to 15-20 minutes.
900g-1 kg bananas (around 7-8)
100g ground almonds
50g other nut of your choice
3 tsp ground cinnamon
75g rice flour
1 tsp baking powder (gluten free/conventional)
1-2 apples – grated
Oil for greasing – I use a smear of coconut oil
Preheat the oven on 150 (fan)/170 (conventional)
Prepare your baking tins by greasing them with oil, lining with greaseproof paper and then a light smear of oil over this.
- Grind up the nuts in the food processor to a rough flour-like consistency; it won’t take long – you don’t want nut butter! Leave to one side.
- Put the stoned and soaked dates into the food processor with the eggs and blitz for a good few minutes until the dates are all smashed up and the mixture is a creamy caramel colour.
- Add the bananas and cinnamon and blend until smooth before briefly blending in the nuts – both the nuts you powdered up earlier and the ground almonds.
- Transfer to a big mixing bowl and stir in the flour, baking powder, grated apple and – finally – the blackberries.
- Scrape the batter into the baking tin(s), smooth over the tops with a spatula and bake for about 40 minutes until firm. Leave to cool in the tin before carefully removing.