Hellloooo, everybody!

Today I thought I’d share this recipe of bananabread that I’ve done a couple of times. It’s free from added sugar, which enhances its nutritional value in my eyes. ๐Ÿ™‚
I have to say, why I was doing so many bananabreads at a time, was because I had too many nearly-overly-ripe bananas at home, so this seemed like a nice way to utilise them and make something to share with my flatmates. But the amounts I used were pretty… enormous. I think I used 12 bananas is the big one that I did, and besides getting the huge bananabread, I also had enough to make 6 muffins also.
So here’s I think the key to making a good bananabread regardless of the amounts – use about as much (wholemeal) flour as you have bananas. I mean that volume-wise. So say you got 4 bananas, it’d possibly be about 1.5-2 cups of flour. I think that kind of ratio keeps the cake nice and moist, but dry enough so it wouldn’t be very sticky from the middle. Like the first banana-bread I made, used too little flour and despite cooking it 1+ hours, the knife still came out sticky, so I concluded that there was too much banana that it wouldn’t cook dry. ๐Ÿ™‚ Just a wee heads up. But now I’ll try to guesstimate the amounts a normal amount would use.

Ingredients:

5 bananas
2.5-3 cups wholemeal flour
2 tbsp baking powder
2 tbsp cinnamon
200-300 g dates (paste, or chop yourself to pieces)
1/2 cup milk alternative (optional)
1/3 cup vegetable oil (optional)

Mash the bananas, add the milk and oil (or just some water), mix in the dates. In a separate bowl mix flour with cinnamon and baking powder and mix it with the banana mixture. Taste it and add raisins, or some liquid sweetener like date or yacรณn syrup if you feel like it. Or I divided it to 4 and added some carob powder to one, vanilla sugar to another, blackcurrant flour to third and wheatgrass to the fourth one, and then poured one after another. I was hoping for some colour change, but it all baked the same, so you could somewhat just feel the taste was a bit varied.
And then just bake it about 30 minutes until the knife comes out clean. If it gets too crusty from the top, just cover it with some tin foil. And that’s all there is to the magic ๐Ÿ™‚

Hope you’ll like it! ๐Ÿ™‚

Eli x

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