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  • May 12th 2020
  • 0 comment

Prep time: 20 minutes

Cook time: 40 minutes

Serves 8


Banana bread

  • 1/2 cup (85g) dried pitted dates, chopped
  • ¼ cup (60ml) water
  • 4 (700g) whole ripe bananas, peeled
  • 1/2 cup (100g) coconut oil, melted
  • 3 eggs
  • 1/2 cup (75g) wholemeal flour
  • 11/4 cup (175g) Self raising flour
  • 1 teaspoon bi-carb soda
  • 1/3 cup (85g) plain Greek yoghurt


Ginger Cake Crumb  

  • 50g ginger snap biscuits
  • 1 tablespoon plain flour
  • 1 tablespoon brown sugar
  • 30g butter, cold and diced
  • Mascarpone and honey to serve


  1. Preheat oven 160C fan forced and grease and line a large loaf tin (20cm x 9cm x 7cm) with baking paper.
  2. Place dates and water together into a saucepan and heat over medium heat. Cook, stirring for 2-3 minutes or until dates have softened and broken up and water has evaporated. Remove and cool and place into the bowl of a food processor.
  3. Add 3 of the bananas and pulse until smooth.
  4. Add coconut oil and eggs and pulse until well mixed. Pour into a large mixing bowl and fold through flours, bi-carb soda and yoghurt.
  5. Spoon into prepared loaf tin. Cut remaining banana in half lengthways and position on top. Bake 45-50 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.
  6. To make the Ginger cake crumb; place biscuits, flour, and sugar into the bowl of a food processor; pulse until coarsely chopped. Add butter and pulse until it resembles breadcrumbs. Place onto a flat baking tray lined with baking paper and bake in oven for 20 minutes, stirring mixture after 10 minutes. Remove cake crumb and cool completely.
  7. Toast banana bread until lightly toasted. Serve with a dollop of mascarpone, drizzle over honey and sprinkled with ginger cake crumb.


Banana bread will keep well refrigerated for 4-5 days. Toast to reheat

Tags: Recipes , Dessert