a cornucopia of bananas

If you know me - you know that I love Bananas. LOVE THEM. My preference is when they are at the brink of becoming rotten and you can smell them.  I have done some research. This is not the majorities choice. Most like them when they are just about yellow. In my eyes they are not even close to being ripe at this point. Not even a bit. Give them 4 more days. At least. Then and only then are they ready to be eaten.

I could go on and on about different types of banana flavoured items -  but I think my favourite is a small banana slurpee - no other flavours. Just banana. So tasty. It's a weird obesession and I hope to never grow out of it. I even have banana ketchup. 

Yes. I. Do.

Due to my obsession with this said fruit, I have yet to go to the grocery store or farmer's market and not get bananas. I always think I don't have any at home but then once I return and take a look - oh... what do I see? Bananas. Consequently I have a lot of frozen bananas.
 

I have absent-mindedly been putting them into the freezer as they become too brown (even for me) and about 2 weeks ago while digging for a chicken breast I found a cornucopia of bananas.  I decided it was time to be rid of these bananas and to attempt a banana loaf. 


I have made it twice now and I think it is mighty tasty and has a fantastically light texture. One issue. I don't own a loaf pan. Weird- I know. I haven't really decided why this is the case but until it changes this loaf will be a bundt. Enjoy!

Banana Date Bundt Cake

Set oven to 350 F; lightly greased bundt pan

2 cups gluten free flour mix*

1/4 cup ground flax, optional

1 1/2 tsps baking powder

1 tsp baking soda

3 bananas mashed

1/3 cup olive oil

1/3 cup plain yogurt

1/2 cup apple sauce 
1 tbsp vanilla
1 1 /2 cups light brown sugar
2 eggs
1/4 chopped dates

Combine all dry ingredients. In a separate bowl or large measuring cup mash up the 3 bananas. Add wet ingredients together. Fold into dry ingredients. Whisk eggs and slowly add to mixture. Mix in dates. Put into greased bundt pan. Bake for 45 to 50 minutes.


I hope you enjoy! I think this will be a new favourite
 
* You can use Bob's Red Mill or any other mix, however I make my own and use the following: 1 cup sorghum flour, 1/2 cup amaranth flour, 1/2 cup tapioca starch, 2tsps xanthum gum and 1/4 teaspoon salt

MMMmmmmm...............