One Bowl Date and Banana Mini Loaves

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A great nutritious grab and go option for lunchboxes, afternoon tea or even breakfast on the run, these cute little loaves are quick to pull together and can be adjusted to taste with optional extras like nuts and choc chips.


  • 250 g 250 Natural Delights Medjool dates, pitted and roughly chopped

  • 3 Tbsp 3 brown sugar, plus extra for serving

  • 25 g 25 butter

  • 1/2 tsp 1/2 bicarb soda

  • 1/2 cup 1/2 boiling water

  • 1 cup 1 mashed banana (about 2 large)

  • 2 Tbsp 2 olive oil

  • 1 1/2 cup 1 1/2 plain flour

  • 1 tsp 1 baking powder

  • 1 tsp 1 vanilla extract

  • 1/2 1/2 lemon, zested

  • 1 tsp 1 cinnamon

  • 2 2 eggs, beaten

  • Raw sugar for sprinkling


  • Preheat oven 170°C.
  • In a medium sized saucepan, add dates, sugar, butter, bicarb soda and hot water. Bring to the boil and simmer until frothy and dates have softened.
  • Allow to cool.
  • In the meantime, grease and flour the 8 mini loaf tins.
  • To the cooled pan, add remaining ingredients and fold through.
  • Fill each mini loaf tin with ½ cup of cake batter. Sprinkling with a little remaining sugar
  • Cook for 20 minutes until the cake springs back when touched.
  • Allow to cool for 5 minutes in the tin before removing to enjoy warm with butter and a little honey if you please.

Cooking Notes

  • ● Store the loaves in the refrigerator to keep the banana from spoiling.
  • ● If you are eating these in the days following cooking, give them a gentle heat in the microwave first to refresh.
  • ● You could also try slicing the loaf in half and toasting on a flat sandwich press or under the grill.
  • Options to play with..
    ●     Try adding these extras to mix things up – ½ cup choc chips OR ½ cup toasted walnuts chopped. They would be stirred in with the flour.
    ●     Try topping your loaves with flaked almonds just prior to cooking for a crunchy finish.
    ●     You could make 12 standard muffins with this mix if you don’t have the mini loaf tin.

Author: Codesquad