Banana date loaf is an afternoon tea (or any time!) staple. We’ve updated this loaf cake recipe with oats and dates for an extra nutritious bite. The beauty of this recipe is that it’s very forgiving, with plenty of swaps available: swap the neutral oils include vegetable, sunflower, grapeseed, peanut and rice bran. Instead of buttermilk, you could use Greek yoghurt or combine 1¼ cups (310ml) milk with 1 tablespoon lemon juice. Swap the dates with other dried fruit, such as dried apricots or sultanas. Whatever you have in your pantry!
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a 10cm x 20cm loaf pan.
Combine nuts, oats, oil and honey in a bowl. Place half the nut mixture on a lined oven tray. Bake for 10 minutes or until golden. Set aside to cool.
Meanwhile, combine cinnamon and sugar in a bowl.
Blend or process banana, vanilla, buttermilk and half the dates until smooth.
Sift flour, bicarb and baking powder into a large bowl, then add banana mixture, remaining dates, extra oil and roasted nut mixture; fold until just combined. Spoon banana mixture into the loaf tin and smooth the surface; sprinkle over remaining nut mixture and the cinnamon sugar.
Bake loaf for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Serve loaf sliced, topped with labne and honey, if you like.
Swap ins: Neutral oils include vegetable, sunflower, grapeseed, peanut and rice bran.
Instead of buttermilk, you could use Greek yoghurt or combine 1¼ cups (310ml) milk with 1 tablespoon lemon juice.
Swap the dates with other dried fruit, such as dried apricots or sultanas.
Test Kitchen tip
Recipe from Too Good to Waste, RRP $29.99
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