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 180 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. Blend 100 grams of room temperatured butter with 5-8 fresh or soaked dates using a mixer, them mix in 3,5 dl flour (I used rice flour, almond flour and graham flour), 1 tsp baking powder, 1 tsp cardamom and a pinch of salt. Then mix in four bananas and the eggs. Mix to a nice, thick batter. Put the batter in the loaf pan, and top it with a sliced banana and chopped nuts. Place in the middle of the oven and bake for 55-60 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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