This loaf is quick to make and keeps well in an airtight container, making it perfect for packed lunches and snacks. If you are serving this on plates, a great big dollop of Greek yoghurt is a fabulous finishing touch.
Ingredients
| 50 g | Dates, soaked in hot water for 15 minutes |
| 3 | Bananas, ripe (Main) |
| 2 Tbsp | Agave syrup, or honey |
| 50 g | Butter, softened |
| 2 | Eggs, large |
| 1 tsp | Vanilla essence/extract |
| 90 g | Wholemeal flour |
| 90 g | Self raising flour |
| 1 tsp | Baking powder |
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Directions
- Preheat an oven to 170C. Line a 22cm x 11cm loaf tin with baking paper.
- Drain the dates and place into a blender. Add the agave and bananas and blend until almost smooth. (A few chunks of banana and date in the mix are okay.)
- Add butter, eggs and vanilla essence and blend to combine.
- Into a bowl place the flours and baking powder. Pour in the wet mixture and stir gently until well combined.
- Place into your lined loaf tin, smooth the top. Cook for 50 minutes until a skewer comes out clean. Remove and cool in the tin for 10 minutes.
- Serve warm or cold with yoghurt. Keep in an airtight container.
