Prep time: 20 minutes
Cook time: 40 minutes
- 1/2 cup (85g) dried pitted dates, chopped
- ¼ cup (60ml) water
- 4 (700g) whole ripe bananas, peeled
- 1/2 cup (100g) coconut oil, melted
- 3 eggs
- 1/2 cup (75g) wholemeal flour
- 11/4 cup (175g) Self raising flour
- 1 teaspoon bi-carb soda
- 1/3 cup (85g) plain Greek yoghurt
Ginger Cake Crumb
- 50g ginger snap biscuits
- 1 tablespoon plain flour
- 1 tablespoon brown sugar
- 30g butter, cold and diced
- Mascarpone and honey to serve
- Preheat oven 160C fan forced and grease and line a large loaf tin (20cm x 9cm x 7cm) with baking paper.
- Place dates and water together into a saucepan and heat over medium heat. Cook, stirring for 2-3 minutes or until dates have softened and broken up and water has evaporated. Remove and cool and place into the bowl of a food processor.
- Add 3 of the bananas and pulse until smooth.
- Add coconut oil and eggs and pulse until well mixed. Pour into a large mixing bowl and fold through flours, bi-carb soda and yoghurt.
- Spoon into prepared loaf tin. Cut remaining banana in half lengthways and position on top. Bake 45-50 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.
- To make the Ginger cake crumb; place biscuits, flour, and sugar into the bowl of a food processor; pulse until coarsely chopped. Add butter and pulse until it resembles breadcrumbs. Place onto a flat baking tray lined with baking paper and bake in oven for 20 minutes, stirring mixture after 10 minutes. Remove cake crumb and cool completely.
- Toast banana bread until lightly toasted. Serve with a dollop of mascarpone, drizzle over honey and sprinkled with ginger cake crumb.
Banana bread will keep well refrigerated for 4-5 days. Toast to reheat