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Banana and Date Loaf

A cut and come again cake that stays moist for 4 – 5 days if wrapped and kept in an airtight tin – if it’s not eaten by then!!

about 8 - 10 servings

Easy 80 Minutes



For the recipe  Banana and Date Loaf


50 g Pecan Nuts -reserve 8 and chop the remainder
85 g Dates chopped
115 g Light Brown Sugar
225 g Plain Flour (8 oz)
3 Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
about 2.5 g Mixed Spice (½ tsp)
115 g Unsalted butter melted
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
200 ml Natural Set Yoghurt
2 Bananas (ripe)
2 Medium Eggs (beaten)




Banana and Date Loaf

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


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


Peel the bananas and mash in a bowl.


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


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


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


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


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

Nutritional Information for the recipe Banana and Date Loaf

Per Serving Per 100 g / ml
Energy 1511 kJ
361 kcal
1181 kJ
282 kcal
Fat 16.92 g 13.22 g
Carbohydrate 44.66 g 34.89 g
Protein 9.01 g 7.04 g