Simple Banana And Date Loaf

Today, I’m thrilled to share with you a recipe my husband made, banana and date loaf. This delightful treat is a cosy hug in the form of a baked good, perfect for those lazy weekend mornings or as a sweet companion to your afternoon cuppa.

Packed with the natural sweetness of ripe bananas and rich, caramel-like dates, this loaf is not just incredibly tasty but also wonderfully easy to whip up.

Ingredients

• 280 g Margarine (or butter softened)
• 280 g Granulated Sugar (or caster)
• 4 Eggs (beaten)
• 2 tbsp Treacle
• 140 g Self-Raising Flour
• 140 g Strong White Flour
• 5-6 medium Ripe Bananas (Peeled and mashed)
• 20 g Dates

How to make banana and date loaf

• Preheat the oven to 180℃/160℃fan/Gas 4/350℉. Grease and fully line a 2lb loaf tin or 2 x lb loaf tins with baking paper and a few muffin cases.
• Beat the sugar and butter together using an electric whisk until light and fluffy.
• Gradually add the eggs and treacle( a little at a time). Fold in the flour, mashed bananas and dates. Mix until everything is combined.
• Pour the mixture into the prepared tins. Bake for 50 minutes if using a large tin 2lb tin, or until cooked through. Less time for smaller tins. Insert a skewer or sharp knife in the middle of the loaf, if it comes out clean it’s done.
• Leave in the tin for 10 minutes, then remove to a wire rack to completely cool.

Top Tips

Here are some top tips to ensure your Banana and Date Loaf turns out perfectly every time:

1. Use Overripe Bananas: The blacker the bananas, the better! Overripe bananas are sweeter and mash more easily, giving your loaf that moist, rich flavor.
2. Soak Your Dates: If your dates feel a bit firm, give them a quick soak in hot water for about 10 minutes before chopping. This will make them plumper and easier to incorporate into your batter.
3. Room Temperature Ingredients: Make sure your eggs and any dairy ingredients are at room temperature to ensure an even mix without overworking the batter.
4. Gentle Folding: When combining your wet and dry ingredients, fold them together gently with a spatula. Overmixing can lead to a denser loaf, so stop as soon as you no longer see dry flour.
5. Customise Your Nuts: Feel free to add in your favourite nuts for an extra crunch – walnuts or pecans work wonderfully with banana and date flavours.
6. Don’t Overbake: Keep an eye on your loaf and check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
7. Cooling Time is Key: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes for cleaner slices.
8. Spice It Up: A teaspoon of cinnamon or a pinch of nutmeg can add a warm spice note to your loaf. Experiment to find what you love best!
9. Brown Sugar Advantage: Using brown sugar can enhance the loaf’s moisture and give a deeper, caramel-like flavour that complements the dates beautifully.
10. Storage Savvy: Keep your loaf fresh by wrapping it in baking paper or aluminium foil, or store it in an airtight container. It can also be frozen for longer storage – just thaw and reheat for a quick treat!

Remember, baking is as much about the process as it is about the result. Enjoy the journey, and don’t be afraid to add your own twist to make this Banana and Date Loaf uniquely yours!

Easy Banana and Date Loaf

Rachel

A squidgy banana and date loaf, perfect for breakfast on the go.

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert

Cuisine American, British

Servings 20

Calories 253 kcal

Equipment

Electric Stand Mixer

Small Glass Bowls

900g or 2lb Loaf Tin

Ingredients

  

1x2x3x

• 280 g Margarine (or butter softened)
• 280 g Granulated Sugar (or caster)
• 4 Eggs (beaten)
• 2 tbsp Treacle
• 140 g Self-Raising Flour
• 140 g Strong White Flour
• 5-6 medium Ripe Bananas (Peeled and mashed)
• 20 g Dates

Instructions

 

• Preheat the oven to 180℃/160℃fan/Gas 4/350℉. Grease and fully line a 2lb loaf tin or 2 x lb loaf tins with baking paper and a few muffin cases.
• Beat the sugar and butter together using an electric whisk until light and fluffy.
• Gradually add the eggs and treacle( a little at a time). Fold in the flour, mashed bananas and dates. Mix until everything is combined.
• Pour the mixture into the prepared tins. Bake for 50 minutes if using a large tin 2lb tin, or until cooked through. Less time for smaller tins. Insert a skewer or sharp knife in the middle of the loaf, if it comes out clean it's done.
• Leave in the tin for 10 minutes, then remove to a wire rack to completely cool.

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Notes

The quantity is enough for a 2 lb loaf tin or 2 x 1lb loaf tins and some muffins.

Nutrition

Calories: 253kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 33mgSodium: 146mgPotassium: 174mgFiber: 1gSugar: 20gVitamin A: 567IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Keyword dark chocolate chips, ripe bananas

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