Banana bread

• 2 ripe bananas (~240g)
• 240g flour
• 40g cane sugar
• 60g margarine (vegan butter) at room temperature
• 20g finely chopped dates
• 1 tea spoon of baking soda
• 1 tea spoon of baking powder
• 1/4 cup of almond milk

1. Peel and mash the bananas in a mixing bowl, until they become a liquid paste.
2. Mix the fat (margarine) in.
3. Mix in with the flour and other dry ingredients.
4. Pour the mix into an oiled recipient and put it in a preheated oven at 180 degrees Celsius.
5. After 50 minutes, pierce the cake with a metallic fork or stick. If the stick comes out clean, the cake is done. Otherwise keep it a bit longer.

The original recipe called for unrefined flour, but I did not have it. You can probably replace the baking powder with baking soda as well. I tried the batter and, for my taste, it did not need vanilla extract, but you may add it, as well as other niceties, such as almond crunches or chocolate chips.