Ingredients
20 slice(s)
- 190 grams spelt flour, (plain flour may be used)
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 100 grams Walnuts or Pecans
- 220 grams pitted dates
- 220 grams raw sugar
- 2 eggs
- 120 grams grapeseed oil or light olive oil
- 310 grams ripe bananas, (about 3 large bananas sliced into bowl)
- 1.5 tsp vanilla extract or 1 tsp vanilla bean paste
- 1 tsp cinnamon ground
- sunflower seeds or pepitas, for topping cake
Recipe's preparation
Preheat oven to 180 degrees C. Butter or line a large loaf pan (about 23 x 13 x 16 cm). Set aside.
Put flour, bicarb soda, cinnamon and salt into TM bowl and sift for 5 seconds on speed 5. Add dates, chop for 5 seconds on speed 7. Add walnuts or pecans and chop for 3 seconds on speed 5. Remove flour mixture to separate mixing bowl.
Put sugar in bowl and mill for 3 seconds on speed 10. Add eggs and oil, and mix for 40 seconds on speed 6 until light and creamy. Slice banana into bowl and add vanilla and mash for 3 seconds on speed 6.
Pour the batter mixture into the flour mixture and fold through until they form a sloppy batter. (This can be done in the TM bowl if you wish.) Pour into the prepared tin and sprinkle with some seeds.
Bake for about 1 hour in a moderate oven or until the top is springy and a fine skewer inserted in the centre comes out clean. Cool the loaf in the tin on a wire rack for 10 minutes, before turning our onto the rack to cool.
It keeps well in the fridge for about 5 days, and can be frozen for up to 2 months.
Accessories you need
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Spatula TM5/TM6
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Tip
This is a delicious tea bread made with spelt flour that has a rich, almost caramel-like flavour that is like sticky-date pudding. It freezes very well, and may be sliced, and placed between freezer sheets and frozen for later. You can just take out a slice or two when you need a little pick me up. And a little butter on it makes it heavenly!
If you want to be able to send this loaf to school in the lunchbox, either remove the nuts and/or replace them with pepitas or sunflower seeds. My kids are happier without them.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentEasy to make, tasty and will make again,...
Easy to make, tasty and will make again,
make into small cupcakes also
I've made this twice now. First time didn't work...
I've made this twice now. First time didn't work well but I didn't cook it long enough so had to put it back in again and I used some frozen little bananas and I think the cake was too soggy. Made it again tonight and it's turned out very well, despite my mistakes. I only used 80g sugar but I forgot to blitz it, just added it to the dry ingredients then realised too late... and I only had two bananas because someone had used the other in a shake. Plus I prefer smaller bits of date so I blitz that step for longer. And it still turned out great... pretty fool proof cake.
Absolutely devine! 70gms sugar..done. deliciously...
Absolutely devine! 70gms sugar..done. deliciously moist and tasty...thank you!
Such a delicious (and relatively guilt free)...
Such a delicious (and relatively guilt free) treat! This recipe is on a weekly rotation in our household. The substitutes I find work well:
• reduce the sugar to 50g
• substitute oil for coconut oil & reduce to 60g
Always deliciously moist & sweet!
Really nice. As per the comments I reducd the...
Really nice. As per the comments I reducd the sugar to 80g. I also used GF flour and baked in a square pan.
Delicious ...
Delicious
i reduced the sugar to 50g and added a handful of dried cranberries.... yum
Big hit with our family too so delicious
Big hit with our family too, so delicious!
Only had half the amount of dates at hand but it...
Only had half the amount of dates at hand but it turned out beautifully. Big hit with the family. Thanks for a great recipe.
Great Banana Cake - halved
Great Banana Cake - halved the sugar will reduce even more next time, also reduced the olive oil to 100 grams and just used ordinary olive oil. Baked cake in a square baking pan instead of a loaf. Delicious, hard to stop at one piece.
Beautiful cake, used gluten
Beautiful cake, used gluten free flour, no nuts and sugar down to 80g and it was fabulous! Will make again and again
Sorry - double post.
Sorry - double post.
Delicious! Halved the sugar
Delicious! Halved the sugar and cooked for an extra 15 minutes. Thank you!
it was so nice and tasty. I
it was so nice and tasty. I reduced sugar to only 70gm but it was still sweet enough from dates, next time I will reduce to 50gm or even less. I used a half of olive oil and used coconut oil. It was so moist and kids and hubby finished all at once !! Thank you for the great recipe.
Wow, what a great banana
Wow, what a great banana bread! I reduced the sugar to 130gm but will go down to 100gm next time as its still very sweet with all the dates. There is a lot of oil as well so might experiment with lowering that although I know it will effect the moistness. It's very nice but am trying to make it a bit healthier
This turned out great! Even
This turned out great! Even despite me making a couple of mistakes LOL! Will definitely be making this again! Thank you! All the family loved it!
Really nice bread. Only
Really nice bread. Only change I made was reduced the sugar to 70 grams and it was lovely. Thanks for sharing
Soooo delicious. Love the
Soooo delicious. Love the different textures.... I only used 100gms of sugar and cooked it for a little over an hour at 160 fan bake.
Love love love this recipe!!
Love love love this recipe!! A big hit with little miss too! Have made 3 times in the last fortnight (i reduce sugar to 100g anc still sweet and delish)
Have made this twice now and
Have made this twice now and it is super yummy. Have followed other people's comments and reduced the amount of sugar. I add the flour mixture to the egg mixture at the end and it turns our fine. Try not to over mix it though.
I love this banana loaf!
I love this banana loaf!
best banana bread I have ever
best banana bread I have ever made and had. Only took 50mins in the oven. Thank you!
So good, still a bit sweet,
So good, still a bit sweet, even though I cut the sugar in 1/2 and replaced raw with coconut Sugar. Also made it gluten free, buy replacing plain flour with a mixture of brown rice flour and bought gf flour.
my new favourite
This loaf is heaven! It is
This loaf is heaven! It is so beautiful and sticky, and the texture and flavour combinations are just perfect!
I used macadamia oil and substituted the sugar for about 180gms of a mixture of xyitol and coconut palm sugar- which makes the caramel flavour even better (if that's even possible) - and it still came out amazing!
Thanks for sharing this recipe, it is definitely going in my favourites folder
baker girl
Made this loaf a couple of
Made this loaf a couple of times now. Just beautiful. Only add 100g sugar and it is certainly sweet enough. Have frozen slices for lunch and it is still moist. Haven't found it sticky though? Don't keep in the fridge and it is fine for a few days (doesn't last that long though).
I made this for my toddler so
I made this for my toddler so left out the sugar altogether....with the dates and bananas it was perfectly sweet for us, so delicious. I also used macadamias as we had no pecans/walnuts and used plain flour. Hubby has already demolished half the loaf so I will need to make it again. Great recipe, thankyou!
This is the best banana bread
This is the best banana bread recipe ever!! Though I also cut down the sugar to 180g...the fam cannot get enough of it
Absolutely delicious. I cut
Absolutely delicious. I cut down the sugar and dates to 180 g because I didn't want it to be too sweet. It is perfect. A real keeper. Thanks Megan.
Easy and delicious!
Easy and delicious!
Our families new favourite
Our families new favourite banana bread. super moist and amazing caramel flavour. I used rapadura sugar and half coconut oil.
Lovely & moist. Delicious
Lovely & moist. Delicious too! Thanks for sharing..
Starley
YUM, this banana loaf is so
YUM, this banana loaf is so delicious! The dates make it lovely and moist and the walnuts through it are yum yum. I used wholemeal spelt flour and just normal sugar and it was amazing. Have had many requests for the recipe and to make it again.
This is so amazing that I
This is so amazing that I have been making it almost weekly! To make it lower in fat, I only put 30g of oil and use apple puree to make up the other 90g and the loaf still comes out just as moist and delicious
love the caramel taste in
love the caramel taste in this bread. I don't bother with the seeds and just use normal flour. Always turns out well
This is such an easy recipe
This is such an easy recipe and is always commented on by friends and family. I like this one as there is still small chunks of nuts throught the cake. Although sticky it is also light and fluffy and the seeds on top really set it off. This is our go to banana cake recipe.
This is delicious! The
This is delicious! The crunchy seeds on top are great.
I didn't have the exact ingredients so I used wholemeal Spelt flour, changed the raw sugar to 120g pear juice concentrate, and changed olive oil to coconut oil. If I hadn't overcooked it, it would have been perfect.
Today I will try the nut-free version for school morning tea.