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208g all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
125g unsalted, soft butter
175g dark brown muscavado sugar
2 free range organic eggs
125 ml whole milk
2 - 3 ripe bananas
100g dates
How you make a Medieval Banana / date bread
First the preparations
Place the flour in a sieve over a large bowl.
Add the baking powder, baking soda and the pinch of salt.
Sieve all until combined.
Put the flour mixture aside for now and start on the batter
Mix butter and sugar until creamy.
It looks like this.
Mix in the eggs, one by one.
It looks like this.
While the mixer is mixing prepare the fruit
Peel and crush the banana's (about 275g pulp)
Remove the stones and cut the dates into small cubes.
Add half the flour to the butter mixture.
Fold it in gently until combined.
The batter should look like this now.
Mind during the next steps that although all ingredients must be fold in well you not overwork the batter, so no fanatical stirring or folding but gently!
Fold the milk into the batter.
Then it looks like this.
Add all the flour and fruit.
Fold it into the batter.
The batter is ready, preheat the oven to 180°C and prepare the baking mould
Cut a strip of waxed paper to the size of your mold.
Grease the mold and press in the paper.
Spoon the batter into the mould until almost full.
How to bake the banana / date bread (TIP for after baking: check with a wooden skewer if the bread is cooked properly)
Place the mould in the middle of the oven.
Bake the bread in 45 - 50 minutes cooked.
Allow the bread to cool in the mould.
Then lift it out of the mould on the paper.
The roof is in the pudding!
Cut the bread into thick slices and enjoy!