We’re usually pretty good at eating bananas before they get too brown, but somehow there was a bunch that was getting past its best lurking in the fruit bowl, and something had to be done.
Of course the obvious solution to a brown banana problem is cake of some sort. And especially now that Kipper is on holiday from school, baking banana bread seemed like an excellent idea all round.
If you’re an avid reader of Family-Friends-Food, you’ll know that I try to keep my baked goods lower in refined sugar when Kipper is likely to be involved. Since bananas are naturally quite sweet, they’re a good starting point for lower sugar baking. In this instance, we adapted the recipe for banana and blueberry muffins, and added a deliciously crunchy streusel topping, sweetened only with date syrup, to the top of our banana bread.
Kipper was able to mash the bananas with a fork herself, and she carefully mixed up the liquid ingredients. Once we added the flour though, the batter became quite stiff, so I had to hold her hand and help with the stirring. She also helped to crumble the streusel topping onto the top of the banana bread. And of course the most important job – licking the mixing bowl clean!
The finished cake made a wonderful afternoon snack. It tastes plenty sweet enough even without any added sugar, and we both thoroughly enjoyed it.
And after Kipper had gone to bed, I had another slice of banana bread, warm this time, and with ice-cream and some extra date syrup drizzled over. Delicious!
I suspect Kipper is going to avoid eating bananas for a while, just so that we end up with more brown ones to make another loaf of banana bread! I might even join her… 🙂
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- 100g margarine (or butter)
- 2 ripe bananas
- 1 egg + 1 egg yolk
- 50ml oat milk (or use soy, nut milk, or cow's milk)
- 225g plain flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 40g (3 tbsp) margarine
- 3 tbsp date syrup
- 125g plain flour
- 50g porridge oats
- 0.5 tsp cinnamon
- 1 egg white
- Line a loaf tin with greaseproof paper or baking parchment. Preheat the oven to 180C (350F).
- Melt the margarine and set aside to cool.
- Thoroughly mash the bananas with a fork. Stir in the egg, egg yolk, oat milk and melted margarine and mix well.
- Sift in the flour, baking powder and cinnamon and gently fold the wet and dry ingredients together. Once well mixed, with no traces of flour, spoon into the prepared loaf tin and set aside while you make the topping.
- For the topping, melt the margarine and date syrup together until liquid (they will not amalgamate). Mix the flour, oats and cinnamon in a bowl and pour the marg/syrup mixture over. Stir well.
- Gently stir in the egg white. The mixture will clump together into into a stiff dough.
- Crumble the streusel 'dough' over the top of the cake batter in the baking tin. Press down lightly.
- Bake the banana bread at 180C for around 45 minutes, until the top is golden and a toothpick inserted into the cake comes out clean. If the top of the cake seems to be browning too quickly, cover loosely with foil while the inside of the cake continues to cook.
- Remove from the oven and allow to cool on a wire rack. Slice and serve!
- The cake can be made without the streusel topping. Check for doneness after around 30 minutes.