My husband thinks I’m particularly odd since I only eat bananas when they’re verging on green. Unfortunately, I can’t excuse myself by saying it’s for a specific health conscious reason – it’s just me!
So, when a friend of ours recently gave us a rather large bag of bananas I knew I’d have to do something with them pretty soon. I decided to made banana bread, and this one is a real winner. It’s very moist, and simply delicious. And, it’s had a bit of a low fat makeover to boot.
Banana, Date and Pecan Bread
- 125g low fat spread
- 1 cup brown sugar
- 3 eggs
- 1 1/2 cups wholemeal self-raising flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed banana (about 3 bananas)
- 1/2 cup coconut
- 1/2 cup low fat milk or buttermilk
- 1/3 cup chopped pecans
- 1/3 cup chopped dried pitted dates
- Preheat oven to moderate, 180 C. Lightly grease and line bottom of a 10 x 20cm loaf pan.
- In a large bowl, using an electric mixer, beat the spread and sugar together until creamy. Add the eggs one at a time, mixing well after each addition.
- Sift the flour and spices together, returning husks to mixture. Fold into this mixture with banana, coconut, milk, pecans and dates. Spoon into prepared pan.
- Bake for 50-60 minutes or until a skewer inserted in centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Slice and serve, or toast.
Nutritional info per serve: 924kJ, 9.5g total fat (2.7g saturated fat), 29.8g carbohydrate, 3.4g dietary fibre.
You can use any nuts you prefer (I used walnuts), and I also substituted the dates for sultanas which worked well. For a different twist you could also replace the banana with grated zucchini or carrot.
Recipe comes from a magazine here in Australia, called “Everyday Food” (issue 3).