Date that banana bread

Banana bread. The best way to use those spotted, brown bananas that makes you (or is it just me?) wrinkle my nose. Here's a refined sugar free recipe, where you chose the flour you like/have at home.

B A N A N A   B R E A D ( O N E L O A F )

Pre-heat the oven to 175 C. Put a baking sheet into a loaf pan (I'm using one that is 32x13x8 cm). In one bowl, whisk two eggs together so that they create some foam on the top. In another bowl, mix 3,5 dl flour (I used rice flour, almond flour and graham flour) with 1 tsp baking powder, 1 tsp cardamom and a pinch of salt. In a third bowl, blend 100 grams of room temperatured butter with 5-8 fresh or soaked dates. Mix in four bananas with the butter and dates, then add the eggs and the flour mix. Mix to a nice, thick batter. Put the batter in the loaf pan, and top it with a sliced banana. Place in the middle of the oven and bake for 60 minutes. Enjoy warm with butter or... ice cream? Jam? Your choice. And I promise that it taste just as good the day after.

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