*Omit the sliced banana on top and replace with ¼ cup of chopped walnuts or slivered almonds.
*Date syrup adds a lovely flavour to the banana loaf but if you don’t have any increase the raw sugar from ½ cup to ¾ cup. The loaf will be lighter in colour.
*Cook mixture in muffin tins – the mixture will make approximately 18 muffins, depending on the size of the muffin tins used. Slice the extra banana into rounds and place a slice on each muffin. Increase the oven temperature to 180° (fan assisted) and cook muffins for 15-20 minutes, until tops are golden and cooked. The centre of the muffin will spring back when lightly touched with your finger.
*Wrap the cold cake tightly in cling film and place in an airtight container or sealable plastic bag. Can be frozen for up to 1 month. Thaw at room temperature. It may be best to omit the sliced banana on the top of the bread if planning to freeze it.