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  • 100g, chopped pitted dates
  • 50ml water
  • 1 tbs golden syrup
  • 100g butter, softened to room
  • ½ cup (125g) caster sugar
  • 1 cup (125g) self-raising flour
  • ¼ cup (45g) plain flour
  • ½ tsp ground cinnamon
  • ½ cup  (55g) rolled oats
  • 1 large banana, roughly mashed
  • Icing
  • 2 cups (250g) icing sugar, sifted
  • 40g softened unsalted butter
  • 1 tbs lemon juice
  • 1 tbs warmed honey
  • 3 tsp hot water


  1. Preheat the oven to 180C (160C fan forced). Grease a line the base and sides of a rectangle pan shallow sided pan with baking paper.
  2. Place the dates, water and golden syrup into a small pan. Bring to the boil and simmer about 2 minutes or until mixture has softened and thickened. Set aside to cool.
  3. Attach the flat beater to the stand mixer and the pouring shield to the mixing bowl (if available).
  4. Beat the butter and sugar on speed 6, wiping down the sides of the bowl with a spatula for 3 minutes or until light and fluffy. Sift in both flours and cinnamon. Add the date mixture, oats and banana.
  5. Mix on speed 2 for 20 seconds or until well combined. Spread mixture into the prepared pan. Bake for 30 minutes. Remove from the oven and let cool.
  6. Spread icing over the slice and refrigerate until firm. Cut into fingers. Store in an air tight container for up to 5 days
  7. For the icing
  8. Combine the icing ingredients in the mixing bowl, beat on speed 1 until smooth.