I absolutely love bananas, they’re one of my favourite fruit. I am pretty sure I eat them once a day! But once they start going a bit brown, they are no longer edible for me personally but they are perfect for baking. For best results in any banana cake/loaf recipe, make sure your bananas are as ripe as possible for a sweeter, richer cake. The darker they are the better your cake will taste.
With Ramadan just around the corner, most muslim homes will have plenty of dates around so this is a great way of using them up differently. If you can, use Medjool dates. They’re so good for baking (as well as eating them on its own!). And bananas and dates go perfectly well together, making this a great recipe for a lovely Suhoor treat. I love toasting a slice of the loaf when it is a day or two old and add butter to it before eating. It is soooo good! Give it a try! I am the only one that eats bananas in my household so this always lasts a good few days stored in the fridge once cooled.
I like using dark muscovado sugar for a richer bake, but light brown soft sugar will work just as good. Try not to use granulated sugar or even caster sugar for this. You need to get soft brown sugar for better results. Hope you enjoy this recipe, this is a good accompaniment to a whipped coffee.
If you don’t like dates, you can replace them with chopped walnuts or try this recipe here instead.
I used a small loaf tin and it makes around 10 good slices.
- 250g dark muscovado sugar
- 2 large eggs
- 250g plain flour
- 1 tsp bicarbonate soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 140g unsalted butter, melted
- 2 bananas, mashed
- 100g chopped dates
Pre heat the oven to 170c. Grease and line a loaf tin and set aside.
Beat the sugar and eggs together till light in colour.
In a separate bowl, sieve together all the dry ingredients and set aside till needed.
Add the mashed bananas and chopped dates to the egg mix, mixing it all well together. Slowly add the dry ingredients, followed by the melted butter and ensure all the ingredients are well incorporated.
Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean.
Leave the loaf to cool slightly in the tin before removing it from the tin.