Sticky Date Banana Bread

Prep: 15 mins | Cook: 60 mins | Makes: 1 Loaf


1 cup (175g) Angas Park dates, pitted
1 cup (250ml) boiling water
1/3 cup maple syrup
1 teaspoon bicarbonate of soda
4 large ripe bananas, (1,000g) peeled
2 cups (300g) self raising flour
1/2 cup (75g) plain flour
1/2 cup (80g) brown sugar
125g butter, melted
2 eggs


Grease a large loaf pan. Line the base and long sides with baking paper, extending the paper over the sides. Cut 2 of the bananas lengthways and arrange, lay flat side to base of tin. Preheat oven to 180C/160C fan-forced.
Place dates in a medium heatproof bowl and cover with boiling water. Add maple syrup.
Leave to stand for 10 minutes. Stir in the soda.
Place date mixture and bananas in a food processor and process until combined.
Add the flours, sugar, eggs and melted butter and blitz until smooth. Pour into the prepared pan. Sprinkle with a little brown sugar.
Cook for about an hour, or until a skewer inserted into the centre fo the bread comes out clean.
Remove from oven, allow to stand in pan for 15 minutes before turning out on to a wire rack to cool.