Cuts into 10
Preparation time 25 minutes
Cooking time 1 hour 10 minutes - 1 1/4 hours

Ingredients:
400 g (13 oz) bananas, weighed with skins on
1 tablespoon lemon juice
300 g (10 oz) self-raising flour
1 teaspoon baking powder
125 g (4 oz) caster sugar (or coconut sugar)
125 g (4 oz) Soy Spread, melted (or coconut oil)
2 egg substitute
175 g (6 oz) ready-chopped dried dates
100 g (2 oz) walnut pieces

To decorate (optional):
walnut halves
banana chips

Method:
Peel then mash the bananas with the lemon juice.
Put the flour, baking powder and sugar in a mixing
bowl. Add the mashed bananas, melted butter and
egg substitute and mix together. Stir in the dates and walnut
pieces then spoon into a greased 1 kg (2 lb) loaf tin,
its base and 2 long sides also lined with oiled
greaseproof paper. Spread the surface level and
decorate the top with walnut halves and banana chips,
if using.

Bake in the centre of a preheated oven, 160 C
(325 F), gas Mark 3, for 1 hour 10 minutes - 1 1/4 hours
until well risen, the top has cracked and a skewer
inserted into the centre comes out clean. Leave to
cool for 10 minutes then loosen the edges, turn out
on to a wire rack and peel off the lining paper. Leave
to cool completely. Store in an airtight tin for up to
5 days.