Banana and Date Tea Loaf recipe
information
350 Calories per slice
ingredients
225 g (8 oz,) stoned dates, chopped
1 teaspoon bicarbonate of soda
300 ml (1/2 pint) fresh milk
100 g (4 oz) butter
275 g (10 oz) wholemeal self raising flour
75 g (3 oz) hazelnuts, shelled and chopped
2 bananas, peeled and mashed
1 egg, beaten
1 teaspoon bicarbonate of soda
300 ml (1/2 pint) fresh milk
100 g (4 oz) butter
275 g (10 oz) wholemeal self raising flour
75 g (3 oz) hazelnuts, shelled and chopped
2 bananas, peeled and mashed
1 egg, beaten
method
1. Heat the dates in a pan with the soda and milk, bring to the boil, remove from the heat. Cool.
2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) hazelnuts.
3. Add the bananas, dates, milk and the egg. Mix well.
4. Spoon the mixture into a buttered 1.1 kg (2 1/2 lb) loaf tin. Sprinkle top with remaining nuts. Bake at
180°C (350°F) Mark 4 for 1 - 1 1/4 hours until an inserted skewer comes out clean.
2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) hazelnuts.
3. Add the bananas, dates, milk and the egg. Mix well.
4. Spoon the mixture into a buttered 1.1 kg (2 1/2 lb) loaf tin. Sprinkle top with remaining nuts. Bake at
180°C (350°F) Mark 4 for 1 - 1 1/4 hours until an inserted skewer comes out clean.
serving amount
serves 8
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