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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

Ingredients

Ingredients

For the recipe  Banana and Date Loaf

Ingredients:

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)

preparation

Preparation

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.

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