Preheat Oven: Preheat fan oven to 180°C/400 F. Lightly spray a 10 cm x 20 cm (4 inch x 8 inch) loaf tin with oil and line with baking paper.
Soften Dates: Combine dates and 1 cup boiling water in a bowl. Let them sit for 10 minutes to soften and them drain or press out excess moisture. (can skip this step if dates are already soft and pliable)
Make Oat Flour: Process oats in the food processor until they resemble a flour consistency
Make Batter: Add bananas, eggs, vanilla, baking powder, cinnamon and date mixture to the food processor and blitz until the batter is smooth.
Pour and Bake: Spoon mixture into prepared tin and smooth surface with back of a spoon. Bake for 35 minutes at 180 degrees fan forced (400 F) or until a skewer inserted into the centre comes out clean.
Rest and Cool: Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Cut into 8 slices and serve
Choosing the right bananas: If you can choose bananas that have started to go a bit brown, that is ideal. Any brand of banana is OK, it’s more important to ensure it’s the right level of ripeness. Avoid buying bananas that have any green bits as these won’t be suitable to make banana bread. They’ll be too firm and to bitter.
Ripening Bananas Quicker: Put bananas in a brown paper bag in a drawer overnight to help them ripen up.
Oats: Big rolled oats are ideal to use as they are full of fibre and blitz up nicely to make oat flour. Alternatively you can buy oat flour from the supermarket.
Sweetener: I used Golden Earth Brown Granulated Sweetener. It looks just like brown sugar and has the same consistency and taste but without the calories. Its also a natural sweetener without any nasties or aftertaste.
Medjool Dates: These add moisture and sweetness to the banana bread. Medjool dates are soft and plump with a caramel like sweetness. They are also full of fibre.
Vanilla Essence and Ground Cinnamon: These provide extra flavour and help to bring out the sweetness of the bananas.
Eggs: these are the binder that hold the bread together. Fresh eggs at room temperature will give the best result.
Storage: Store banana bread in an air tight plastic container at room temperature for 3 days
Freezer Friendly: Absolutely. Slice into 8 portions, pop into ziplock bags and into the freezer. Freeze for upto 8 weeks.