Instructions

Grease and flour your loaf pan or I like to use 4 (10cm) small spring pans to get different shapes.

Place the dates in a little bowl and add boiling water just so all dates are completely soaked and covered. Let sit for 10-15 minutes to get them soft and pasty.

In a large deep bowl combine oil, bananas, vinegar, maple syrup, zest/juice of an orange and dates with the water (don’t drain them). You can either use a hand blender or pour everything into a stand mixer to blend everything into a silky smooth texture.

Sift and mix flour, baking powder, baking soda and salt in another bowl. Then add the liquid banana smoothie to the dry flour mixture and mix until just combined and all flour bits are well hydrated.

Add in the chocolate chips (or walnuts) and stir a few times. Pour the mixture into the greased and floured loaf pan, and make sure it’s nicely spread and levelled.

Bake for 35-45 minutes until nicely risen, cover loaf pan in aluminum foil to cook the loaf through and achieve nice brown colour another 30-40 minutes. For the last 10 minutes check if the loaf is cooked all the way through and the toothpick comes out clean.

Cool completely (3 hours) before serving.