Step 1

Finely chop dates. Add to a small saucepan with the water measure. Cook over a medium-low heat, stirring regularly, until the water has evaporated - this will take less than five minutes.

Step 2

Remove from heat and leave to cool to room temperature. To speed up the process, scoop date mixture into a bowl and place in the fridge or freezer.

Step 3

Preheat oven to bake 160 degree Celsius. Line a loaf tin with baking paper (I used a 25cm long x 12 cm wide rectangular tin - a different shaped tin might produce different thicknesses and require a slightly different cooking time).

Step 4

Add to a mixing bowl the bananas. Mash with a fork or potato masher. Whisk in the eggs and vanilla essence.

Step 5

Sift in flour, cinnamon, baking powder, baking soda and salt. Add almond meal and date puree. Using a spatula, gently fold together until just evenly incorporated.

Step 6

Add yoghurt and gently fold through - be careful not to overmix!

Step 7

Bake in the oven for 1 hour. It’s best baked in the middle the oven, not the top. If it looks like it’s starting to overbrown, cover loaf loosely with foil the last 10 or so minutes of baking. Check to see it’s cooked by inserting something thin and sharp into the middle to the loaf e.g. toothpick or knife (it should come out pretty clean, if not, keep it in for a smidge longer).

Step 8

Remove from oven and let cool for 10 minutes in tin. Remove from tin, slice and enjoy!