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.
Add ½ cup dark chocolate chips to the mixture.
Fold the zest from ½ an orange into the loaf mixture.
Replace the ba slices on top with 2 Tbsp finely chopped walnuts or slivered almonds.
Replace the nutmeg with ½ tsp Gregg-s Ground Cinmon.
Try making this wholemeal by replacing ½ cup of the measured flour with ½ cup wholemeal flour.
Replace raw sugar with soft brown sugar if wished.