Step 1

Preheat the oven to 170°C/340°F (fan forced).

Step 2

Lightly grease your loaf pan and line with baking paper. The loaf pan I use is 10cm x 30cm x 10cm.

Step 3

Place the dates in a small bowl and pour hot water from a recently boiled kettle over them. Soak for five minutes to soften, drain the dates and set aside.

Step 4

Combine the flour, baking powder, coconut sugar and cinnamon in the mixing bowl.

Step 5

Put the eggs, olive oil and vanilla in a small bowl or jug and whisk, using a fork, to combine.

Step 6

If using a Thermomix, mix the wet ingredients and banana into the TMX and blend 20 seconds, speed 4.

Step 7

Add the wet ingredients to the dry ingredients and mix well. Add the mashed banana and soaked dates and mix gently until all ingredients are well combined.

Step 8

Pour the mixture into the lined loaf pan and bake in the pre-heated oven for 45 minutes, or until the loaf is golden and firm to the touch. Test to see if the loaf is ready by inserting a toothpick or skewer into the cake, if the skewer comes out clean, the loaf will be ready.

Step 9

Allow the loaf to cool before slicing. It can be enjoyed with butter or just as it is.

Step 10

The banana and date loaf can be stored in an airtight container in the pantry for 2 days, or up to 4 days in the fridge. The loaf can be pre-sliced and frozen for up to 3 months.