Banana, Coconut and Date Bread

The history of bananas is pretty exciting, since they are the result of a genetic mutation that evolved into a staple food of our society. Bananas are probably the most widespread fruit crop in the whole world. The "Cavendish" was named after the Duke of Devonshire's family. Nowadays they are known for their sweet taste, good nutritional properties with their high content in potassium and fibers and vitamins such as B6, C and A. Best of all their ease of use, just peel a banana and eat!

This is a moist café style healthy breakfast bread I have used at breakfast as part of continental breakfast.

Ingredients makes 1 loaf

1½ cup self raising flour (250 g)

1 tsp mixed spice

¾ cup brown sugar (150 g)

1 cup desiccated coconut (85 g)

2 eggs (100 ml)

200 g. milk

2½ tbls vegetable oil (30 ml)

2 ripe bananas (200 g)

200 g. dates

Method

Preheat oven to 160°C and grease a small bread tin 21 x 11 x 6cm.

Puree the bananas with a blender.

Place, eggs, milk and oil in a bowl and pour in bananas puree, mix well to combine.

Add sugar to mix and blend together.

Then add flour, coconut and mixed spice and mix.

Chop the dates and blend together.

Spoon the mixture into the prepared bread tin.

Bake at 160ºC for approx 65 min. or until skewer comes out clean when inserted in the centre.

To ensure a moist bread, when cooked turn the loaf upside down on a piece of baking paper.

Serve warm, cold or toasted.

Note: Breakfast bread can be made with gluten free flour. Slow cooking is essential for a moist product and it is important to use ripe bananas for a real good banana taste. It is always best to peel the bananas, put them in a plastic bag and freeze. Thaw bananas out before blending.

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