Banana, date and yoghurt loaf

P1050960

My nutrition course  has inspired me to reduce the amount of sugar we consume. I also want to be able to offer baby (let’s call him C from now, he’s almost a toddler!) something that I bake without worrying about what’s in it.

As I type this, I’m eating Smitten Kitchen’s cocoa brownies, they are amazing but there’s certainly sugar in there!

We typically have a banana or two left over by the end of the week so I happily used them as the base for the cake. I also had date pate in the cupboard after buying several packs when they were on offer (€0.99 per kg!) which I wanted to use as the sweetener.

With little butter left but a few tubs of yoghurt in the fridge, the rest of the cake was more or less created.

I topped the cake with some granola just for some texture, but it would be perfectly fine without.

This is a super moist cake, but both of my boys loved it so that makes a happy Bake :)

Banana, date and yoghurt loaf

Ingredients:

2 ripe bananas, mashed
300g yoghurt (I used greek)
60g dates (I used date pate mixed with a teaspoon of hot water)
2 eggs
1.5 cups wholemeal flour
1.5 teaspoons baking powder
1 teaspoon cinnamon (optional)

Method:

Preheat oven to 190degC

In a large bowl combine the flour with baking powder and cinnamon

Using a separate bowl mix the bananas with dates and blend well

Add the eggs one at a time to the bananas, beating in thoroughly

Stir the yoghurt through the banana mix until just combined

Slowly add the dry ingredients from the first bowl and stir in thoroughly.

Pour into a lined loaf tin and bake for 45 minutes – 1 hour (until knife inserted comes out clean).

Enjoy!

Bake

xoxo

2 thoughts on “Banana, date and yoghurt loaf

  1. Anne

    Hi! I loved your recipe idea, and especially how it acts as a great launch pad for further experimentation. Knowing I had left over yoghurt and overripe bananas, I googled ‘banana, yoghurt, date recipe’ and found yours. When it came to putting it all together I found I only had 1 1/2 bananas, and 170g yoghurt, so quickly improvising, I made up the yoghurt with a left over sweet potato I had in the fridge. Instead of wholemeal wheat flour I’ve used wholemeal rye, and added some milled flax seeds plus chopped mixed hazelnuts, pecans, walnuts, almonds and brazil nuts. I also decided to sprinkle some coconut sugar on the top…….it’s now in the oven. I’ll let you know how it turns out!

    Reply

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