I know what you're thinking: is there really any need for yet another banana bread recipe? And although we all became well-acquainted with this dish over lockdown, my answer would be: absolutely!
I always have bananas going brown in my fruit bowl, and if my freezer is already packed with frozen ones, this is what I make. It's almost fail-safe, a cinch to make, and a delicious little pick-me-up to take you through the week.
This gorgeous version has an almost sticky-toffee taste to it, especially when thick slices are toasted and slathered with butter. As with so many of my recipes, it's super-adaptable – if you don't like walnuts, use pecans or omit the nuts altogether; if you hate dates, switch them for raisins, and so on...
Even if you think you've got banana bread nailed, I urge you to give it a try.
4 ripe bananas
¼ cup oat or almond milk
¼ cup light oil, such as groundnut or coconut
1 tsp vanilla extract
1 tsp apple cider vinegar or lemon juice
1 tbsp flaxseeds
2 cups self-raising flour
½ cup soft brown sugar or coconut sugar
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp grated nutmeg
Pinch of salt
½ cup walnuts, roughly chopped (optional)
4 medjool dates, roughly chopped (optional)
½-1 banana, sliced lengthways
1 tbsp soft brown sugar
Handful chopped nuts
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