Make the most of your ripe bananas!

September 2015


Someone from City Pantry put their ripe bananas to good use over the weekend and baked this simple, yummy banana bread.


The banana bread (pictured) is gluten-free and includes fresh mejool dates.  The sweetness of the bananas meant we only needed half a cup of sugar. Our flour of choice was brown rice flour. The final product tasted great on its own or served slightly warm with a dollop of yoghurt. Preparation time - approximately 15 minutes.



  • ¾ cup of butter, softened
  • ½ cup of brown sugar
  • 2 large eggs
  • 1 ¼ cups of wholemeal wheat flour or gluten-free flour of your choice
  • 1 teaspoon of baking powder (*gluten-free baking powder if gluten intolerant)
  • 4 ripe bananas (preferably very ripe)
  • ½ teaspoon of cinnamon powder and ¼ teaspoon of nutmeg
  • 6 to 8 dates finely chopped or ½ cup of chopped walnuts (optional).



  • Preheat oven to 180C/350F. Lightly grease a 23x13cm loaf tin.
  • In a large bowl, combine all dry ingredients (except sugar).
  • In a separate bowl, cream together butter and sugar. Beat in the eggs, one at a time, until batter is light and fluffy. Add mashed bananas cinnamon and nutmeg.  Gently stir banana into flour mixture and pour mixture into greased loaf tin.
  • Bake for 50-60 minutes or until a knife inserted into centre comes out clean. Leave to cool in the tin for 10 minutes, then turn onto a wire cooling rack.



*Gluten-free baking powder is available from most health food stores and in some supermarket health food aisles.



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