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Banana and Date Loaf

about 8 - 10 servings
Easy
80 minutes
Treat your guests with a coffee and a slice of our Banana and Date Loaf. With dates, bananas and pecan nuts, it’s a treat for the tastebuds.
Banana and dates. What a combination! Our Banana and Date Loaf will stay moist in an airtight tin for 4-5 days. But with chopped dates, pecan nuts and bananas we’re sure you’ll have eaten it by then.
Recipe Ingredients
How to Prepare
Tips
When baking it is better to have very ripe bananas as these have a stronger flavour and make a moister loaf.
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Recipe Ingredients

Ingredients
50 gPecan Nuts -reserve 8 and chop the remainder
85 gDates chopped
115 gLight Brown Sugar
225 gPlain Flour (8 oz)
3Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
about 2.5 gMixed Spice (½ tsp)
115 gUnsalted butter melted
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
200 mlNatural Set Yoghurt
2Bananas (ripe)
2Medium Eggs (beaten)

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Picture - Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
1

Banana and Date Loaf

Preheat oven to 180°C/160°C Fan/ Gas 4, grease and base line a 2lb loaf tin.

2

Combine the chopped pecan nuts, dates and sugar in a small bowl, set aside.

3

Peel the bananas and mash in a bowl.

4

In a large mixing bowl sift together the flour, baking powder and mixed spice, add the sugar mixture.

5

Melt the butter then lightly beat it together with the yogurt, egg and vanilla extract.

6

Add the yogurt mixture to the dry ingredients, beat well, then add the mashed bananas, carefully fold in, do not over mix.

7

Place the banana bread mixture into the loaf tin, decorate with remaining pecan halves and bake in the oven for 50 – 60 minutes.

8

Once cooked leave in tin for 5 minutes and then remove and place on a cooling rack.

Tips

  • When baking it is better to have very ripe bananas as these have a stronger flavour and make a moister loaf.