Banana bread with orange butter

MAKES 10-12 slices

Cafés in Australia all seem to offer banana bread – it’s kind of their muffin. This recipe is inspired by one of my must-visit favourite spots in central Melbourne, South of Johnston – it’s moist, sweet, slightly sticky and a good keeper. It’s also dairy-free!

200g dates, chopped

200g brown sugar

1 cup water

2¼ cups plain flour

2 tsp baking powder

½ tsp baking soda

2-3 large, ripe bananas,

mashed well

½ cup walnuts, chopped Softened butter, orange zest

and honey, to serve

1 Preheat oven to 180°C. Grease and line a loaf tin.

2 Put the dates, brown sugar and water in a saucepan, then cook over low heat for 3- 4 minutes. Bring to the boil for 2 minutes, then take off the heat. Add the remaining ingredients and stir well.

3 Spoon into the prepared tin and smooth the surface with the back of the spoon, making a slight dip lengthwise in the middle so that when it rises, it will rise to flat.

4 Bake for 40 minutes or until a skewer comes out clean. Cool for 5-10 minutes before turning out onto a wire rack.

5 Serve in thick slices with butter that has been whipped together with orange zest, then add a drizzle of honey.