Sunday bakes - 'bossy boots' banana bread

I'm having a fairly fruitful January.  I am still working my way through the dates and the banana flour so this week I have made some banana bread, but with no flour and very little additional sugar. I'm again using the dates for sugar and the banana flour instead of real flour. 

Ingredients
120g Stork
140g pitted dates 
140g banana flour
1tsp baking powder
50g caster sugar
3 very ripe bananas
2 eggs

Method
I put everything into the blender and mixed it all up well until it was a sloppy cake mixture texture. Pour into a paper lined loaf tin and bake on a low heat until it has stopped wibbling when you prod it. It is rather gooey, but holds together nicely and it's really sweet. 

Sunday bakes - Pina Colada bread

Since we are currently experiencing a mini heat wave this weekend (and I have a few over ripe bananas) I thought I would go for a tropical feel for this week’s bake, ambitious though that may be in February. 

Ingredients

140g butter, softened, plus extra for the tin

140g caster sugar

2 large eggs

180g self-raising flour

1 tsp baking powder

2 very ripe bananas, mashed

350 grams Pineapple cut into chunks

Desiccated coconut to sprinkle on top

Brown sugar to sprinkle on top

Method

Cream the sugar and butter together until fluffy. Whisk in the eggs one by one before stirring in the mashed bananas and the chopped pineapple. Sift in the flour and the baking powder and stir thoroughly.

Pour into a tin and top with brown sugar and the coconut.

Bake for 40 minutes at 180.