Sticky and sweet banana date bread

Have you got left-over bananas in your kitchen going brown? Don’t know what to do with that pack of dates that has been sitting in your cupboard for ages? Throw them together to make this tasty cake.

Our inspiration was Donna Hay’s fantastic recipe, but we left out the maple syrup and don’t put icing on top. It’s really simple, fast to prepare and tastes amazing!


Here is what you’ll need:

– 125 g butter, softened

– 175 g brown sugar

– 1 teaspoon vanilla extract

– 2 eggs

– 3 or 4 really ripe bananas

– 140 g chopped dates

– 250 g plain (all-purpose) flour

– 1 teaspoon baking powder

– 1 teaspoon bicarbonate of soda

– 1 teaspoon ground cinnamon

This is how you make it:

1. Preheat the oven to 160°C (325°F).

2. Line a standard sized loaf (bread) tin with baking paper.

3. In a large bowl mix the butter, sugar and vanilla until smooth and creamy.

4. Slowly add your eggs  to the mixture and stir well.

5. Peel your bananas. (You really want bananas that are quite old and brown on the outside, they will be sweeter and easier to mash-up than unripe ones.) Mash the bananas and put them in the mixture.

6. Chop the dates to small pieces and add them as well. I would recommend buying pitted dates, it will save you a lot of time not having to remove them individually.

7. Add the flour, baking powder, bicarbonate of soda and cinnamon, stir really well.  The consistency should be slightly stickier than cake batter, but not as dry as bread dough. If you feel your mixture is too dry, add a small amount of milk to loosen it up.

8. Spoon the mixture into your loaf tin and bake for around 65-70 minutes. Make sure you don’t overcook the cake, you want it to be sticky moist, not dry. Enjoy!

banana bread2


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