Date & Banana Loaf, cake or muffins

We’re in Morocco in date season (December 2019) and there seems to be a constant stream of dates flowing through Kaya. But that goes for bananas too. The problem with this is that we often have too many dates and the bananas are turning too ripe, so I needed to find a way to use them

But even if you’re not in Morroco, the flavours of this cake/loaf are delicious and, as far as the gorgeous Mr T is concerned, he will never look at another plain banana loaf again!


You’ll need a 20cm round cake tin, a 750gr – 1kg loaf tin or a muffin tin.

This is a really easy cake/loaf to make as it uses the all-in-one method, so no creaming butter and sugar, just bung it all in and mix.

You can replace the plain flour and baking powder with 200gr of self raising flour.

The dish

Serves about 12


200grPlain flour
2 tspBaking powder
1 tspCinnamon
175grButter, unsalted or salted, very soft but not melted
100grSugar, soft brown, caster or granulated
3 tblHoney
2 eggsEggs, large, mixed
240gr2 largeBananas, ripe – very ripe, mashed
100grDates, de-pitted and quartered
1/2 tspBicarb (Bicarbonate of Soda)
50grBoiling water
30gr2 tblButter, salted or unsalted
60gr4 tbl Honey, runny
20Almonds/Pecans, whole


Pit and quarter dates, mix in bicarb and add hot water. Stir together and set aside to cool.

Pre-heat oven to 160degC FAN/180degC conventional

Prepare tin with parchment on the bottom and grease and flour sides (or spray sides with non-stick spray)

Sift dry ingredients, add rest of cake ingedients and gently mix together

Add mashed bananas and date mixture and gently stir through ensuring the mixture if fully combined. Don’t over-mix

Add mixture to tin and smooth top

Bake for 50-55 minutes and remove when a skewer inserted in centre comes out clean

Leave in tin for 15mins to cool on a rack

Meanwhile bring honey and butter to a boil, boil for 1 minute till thickening then remove from heat

Remove cake from tin

Toast almonds in a hot dry frying pan till just brown

Brush top of loaf/cake with a layer of caramelised honey, place almonds on top in decorative pattern, brush with the rest of the caramelised honey. Don’t worry about any dripping down the sides!

Leave to cool completely and enjoy…or eat warm as it’s just as good!

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