Banana Bread

Instructions

1. Step 1

   Preheat oven to 180°C (conventional bake). Grease and line the base of a 11cm x 21cm x 7cm (7, cup capacity) loaf tin with baking paper.

2. Step 2

   Sift flour, baking powder, baking soda Gregg's Ground Mixed Spice and Gregg's Ground Nutmeg into a mixing bowl.

3. Step 3

   In a separate bowl beat together raw sugar, date syrup, oil, eggs and mashed bananas. Pour into the dry ingredients and carefully fold in to mix.

4. Step 4

   Pour into the prepared loaf tin. Peel and cut the banana lengthwise, place on top of the banana bread mixture, if wished. Bake for 45-50 minutes. A skewer inserted into the middle of the bread will come out clean.

5. Step 5

   Leave in the tin for 10 minutes before turning onto a cake rack to cool completely, making sure the banana top is uppermost. Store in an airtight tin. Serve cut into slices.

6. Step 6

   Tips:

   ∙ Date syrup adds a lovely flavour to the banana loaf but if you don't have any increase the raw sugar from ½ cup to ¾ cup. The loaf will be lighter in colour.

   ∙ Cook mixture in muffin tins - the mixture will make approximately 18 muffins, depending on the size of the muffin tins used. Slice the extra banana into rounds and place a slice on each muffin. Increase the oven temperature to 180° (fan assisted) and cook muffins for 15-20 minutes, until tops are golden and cooked. The centre of the muffin will spring back when lightly touched with your finger.

   ∙ Wrap the cold cake tightly in cling film and place in an airtight container or sealable plastic bag. Can be frozen for up to 1 month. Thaw at room temperature. It may be best to omit the sliced banana on the top of the bread if planning to freeze it.

   Switch It Up:

   ∙ Add ½ cup dark chocolate chips to the mixture. Fold the zest from ½ an orange into the loaf mixture.

   Swap It Out:

   ∙ Replace the banana slices on top with 2 tbsp finely chopped walnuts or slivered almonds.

   ∙ Replace the nutmeg with ½ tsp Gregg' Ground Cinnamon.

   ∙ Try making this wholemeal by replacing ½, cup of the measured flour with ½, cup wholemeal flour.

   ∙ Replace raw sugar with soft brown sugar if wished.