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