Prepare your loaf pan by lining it with parchment paper and greasing it very lightly.
In a small bowl, sift together the Mastercook flours, salt, baking powder and baking soda along with cinnamon and nutmeg powder. Whisk well to combine and set aside.
Deseed and chop your dates into small pieces. Take about 1 tablespoon of flour and coat the dates with the flour, Set aside.
Set your oven to preheat at 180 C / 350 F / Gas Mark 4
In a large mixing bowl, add your bananas and mash it well till there are no large chunks of banana.
Add the oil and use a whisk to mix the oil thoroughly. Initially it will seem like the oil wont mix, but after 1-2 minutes you will get a shiny, homogenous mixture.
At this point, add your flour and fold it into the mixture and stop once it is just mixed through.
In case your mixture looks dry or tough, gradually add milk to form a thick but smooth batter. Banana bread batter is generally thick.
Put the batter in the prepared loaf pan and bake for 40-50 minutes till a toothpick inserted in the Centre comes out clean.
Tips for Cooking
This recipe yields a product that is perfectly sweet and is great for anyone looking to avoid sugar. But if you prefer a sweeter banana bread, feel free to add sugar to the banana’s while mashing to your preference.
If you do not have overripe banana’s, just place your banana’s in the oven set to 180C for about 15 minutes, the skins will darken and the inside will caramelize slightly, providing a soft texture just like overripe banana’s
You could use only All-purpose flour, Whole wheat flour or a combination of the two. For this recipe, we have used 2/3rd Whole wheat and 1/3 mixed millet ( Ragi, Jowar, Bajra) flours.
Do not use extra virgin olive oil, since it has a strong smell and low smoking point. Instead use Olive pomace oil or Virgin olive oil, which is more suited for cooking.