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Easy date and banana loaf
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175g unsalted butter, softened, plus extra for greasing
100g light brown muscovado sugar
200g self-raising flour
1 tsp ground cinnamon
1 tsp ground ginger
2 eggs, beaten
3 tbsp date nectar, plus extra to drizzle
2 large, very ripe bananas
6 pitted medjool dates (about 100g), chopped
1 tbsp demerara sugar
1. Preheat the oven to 160˚C, gas mark 3. Grease and line a 900g loaf tin. Using electric beaters, beat together the butter, muscovado sugar, flour, spices, eggs and date nectar until smooth and creamy. Mash the bananas and beat into the mixture along with the chopped dates.
2. Spoon into the prepared tin and smooth the top. Sprinkle over the demerara sugar and bake for 1 hour 15 minutes, until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn out and drizzle over a little more nectar. Leave to cool completely before slicing.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.