It has always baffled me why this is called banana bread, when it is so obviously a cake. I guess it’s an excuse to eat cake for breakfast – the fact that it’s called ‘bread’ (I’ve even seen it spread with butter) making this somehow ok. Loaf cakes always take a frustrating amount of time to bake (patience is not one of my strong points..) and its always a difficult balance between cooking it all the way through and not burning the top.
I used coconut oil instead of butter here, as I made it for a friend who is marginally obsessed with coconuts and not eating dairy at the moment. This makes the cake slightly lighter, and adds a pleasing coconut taste, which goes well with the date syrup.
Makes one loaf cake –
250g self raising flour
3 ripe bananas, peeled and mashed
200g coconut oil
6 dates, pitted and chopped into small pieces
2 tbsp date syrup
Preheat the oven until 180C. Line a 10 inch loaf tin with baking parchment.
Melt the coconut oil in the microwave until runny, if it’s solidified. Stir in the sugar, mashed bananas and one tbsp of the date syrup. Beat the eggs together and stir them a little at a time into the mix, alternating with adding the flour until all in mixed together, then stir in the chopped dates.
Pour the mixture into the tin and swirl the remaining 1 tbsp of date syrup into the top of the mixture.
Bake for 30-40 minutes until cooked through (check if cooked by inserting a knife) and the top is springy.