COOKIES on the DR. OETKER website

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Banana and Date Loaf

A cut and come again cake that stays moist for 4 – 5 days if wrapped and kept in an airtight tin – if it’s not eaten by then!!

approximately 8 - 10 servings

Easy 80 Minutes

Ingredients

Ingredients

For the recipe Banana and Date Loaf

50 g Pecan Nuts -reserve 8 and chop the remainder
85 g Dates chopped
115 g Light Brown Sugar
225 g Plain Flour (8 oz)
3 Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
about 2 ½ g Mixed Spice (½ tsp)
115 g Butter melted
Eggs Medium x 2 Beaten
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
200 ml Natural Set Yoghurt
Bananas x 2 Ripe

Preparation

Preparation

1

Banana and Date Loaf

Preheat oven to 180°C/160°C Fan/ Gas 4, grease and base line a 2lb loaf tin.

2

Combine the chopped pecan nuts, dates and sugar in a small bowl, set aside.

3

Peel the bananas and mash in a bowl.

4

In a large mixing bowl sift together the flour, baking powder and mixed spice, add the sugar mixture.

5

Melt the butter then lightly beat it together with the yogurt, egg and vanilla extract.

6

Add the yogurt mixture to the dry ingredients, beat well, then add the mashed bananas, carefully fold in, do not over mix.

7

Place the banana bread mixture into the loaf tin, decorate with remaining pecan halves and bake in the oven for 50 – 60 minutes.

8

Once cooked leave in tin for 5 minutes and then remove and place on a cooling rack.

1 serving = 96g

Nutritional Information For the recipe Banana and Date Loaf

Per serving Per 100g/ ml
Energy 1005kJ
240kcal
1133kJ
271kcal
Fat 12g 13g
Carbohydrate 29g 32g
Protein 4.2g 4.7g