Our introduction to school holidays was not a lot of fun. All I can remember is noise; of the screaming, crying, unhappy kind, my head hurt and there were certainly moments when I thought I might go crazy. This surprised me as the previous year we had all been home together and I had been somewhat dreading sending my baby girl off to big school. Needless to say I was a little apprehensive when the holidays were rolling around for a second time. Thankfully this time they were perfect, I didn’t want them to end! I loved the slower pace, not having to be ready quite as early in the mornings, and I especially liked not having to wake my son for school pick up. It was relaxing for us all. My daughter and I hung out in the kitchen quite a bit over this two week period and I still have not shared all of these creations with you. I was aiming to do so before the next holidays started, I have not been successful!
The day we made these baked bananas the kids and I grabbed a spoon to have a taste, five minutes later we were sitting on the floor surrounded by banana skins. Nothing was saved, Dad had missed out!
Date and Walnut Baked Bananas
8 medjool dates, deseeded
1/2 heaped cup of walnuts, roughly broken up
1/2 cup boiling water
Preheat your oven to 180 degrees Celsius or 350 degrees Fehrenheit. Line an oven tray with baking paper, place the four bananas in their skins on the tray. Place the dates in a small bowl with the boiling water, cover with foil and pop in the oven with the bananas. After 15 minutes remove the dates, turn the bananas and add the walnuts to the tray, return the tray to the oven for another 10 to 15 minutes. During this time blend the dates and water to a smooth paste (you can add 1/2 teaspoon of vanilla and a pinch of salt, however it is delicious exactly as is). Remove the bananas and walnuts from the oven, the banana skins should be black. When bananas are cool enough to touch cut in half, fill with the date paste and top with walnuts. Enjoy!