Date And Banana Loaf

  • Vegetable oil, to grease
  • 300g fresh dates, pitted, coarsely chopped
  • 185ml (3/4 cup) water
  • 150g butter, chopped
  • 450g (3 cups) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 3 medium (about 300g) overripe bananas, mashed
  • 3 eggs, lightly whisked
  • 1 1/2 tsp vanilla extract
  • Icing sugar, to dust
  1. Preheat oven to 180°C. Brush twelve 160ml (2/3-cup) capacity non-stick mini loaf pans with oil to lightly grease. Place the date, water and butter in a medium saucepan and bring to the boil over medium heat. Remove from heat and stir until butter melts. Set aside for 5 minutes to cool slightly.
  2. Combine the flour and sugar in a large bowl. Make a well in the centre. Gradually stir in the date mixture, banana, egg and vanilla until just combined.
  3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until golden brown and a skewer inserted into the centres comes out clean. Remove from oven and set aside in the pans for 2-3 minutes before turning onto a wire rack to cool.
  4. Arrange banana & date loaves on a serving platter. Dust with icing sugar and serve immediately.
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