Due to Cylone Yasi, bananas in Australia have been a luxury item with prices topping $15 a kilogram. Happily it seems, the prices are finally on their way down so we can indulge in all those banana things we've been missing out on.
One of the best things you can do with bananas is to make banana bread. I have made a few different versions in the past - banana, sunflower and pistachio, banana, hazelnut and chocolate and another with caramel. This time my attention was caught for a recipe by the AWW for the "best banana bread" - that's a big claim to make.
It's an interesting recipe - extremely simple and it doesn't contain any butter, oil or milk. I have tweaked the recipe as I thought it a little one dimensional texture wise and added extra diced bananas and dates.
2 bananas, mashed
50 grams golden syrup
100 grams raw caster sugar
1 egg, lightly beaten
150 grams self-raising flour, sifted
1 banana, diced finely
100 grams pitted dates, roughly chopped
Place the mashed banana into a bowl and stir in the golden syrup. Next add in the caster sugar and stir until it's absorbed and then pour in the lightly beaten egg - stir to combine.
Tip in the sifted flour and gently fold it through until it's almost completely mixed through - sprinkle in the diced banana and pitted dates and fold briefly.
Pour the mixture into a lined loaf tin and bake in a preheated 170°C oven until golden brown and cooked through - around 30 to 45 minutes depending on the size of your loaf pan.
Let it cool a little in the pan before removing - finish off with a dusting of icing sugar.
I'm not sure if this is the "best ever banana bread" but it is an incredibly moist banana bread, with a lovely chewy crust - and that hint of golden syrup just makes it even more comforting.