This loaf cake is a great afternoon treat as well as being an alternative healthy breakfast dish on the go, warmed and eaten on its own or with some peanut/almond butter.  This has no processed sugars, sweetness coming from the natural sweetness of the bananas and dates.  This cake is versatile and you can add cacao nibs/chocolate chunks to make it a truly decadent afternoon treat.

Serves 8


1 1/2 cup self raising/gluten free self raisin flour
1/2 cup sunflower oil
1 cup soya/almond milk
1 tsp baking powder
1/2 tsp bicarb soda
Pinch of salt
1/2 cup chopped dates
4 ripe bananas
If using gluten free flour, add 1 level tsp xanthum gum
1 tsp cinnamon
1/2 tsp ground nutmeg


  1. Pre-heat the oven at 180C
  2. In a mixing bowl, mash 4 bananas with a fork
  3. Add the oil, cinnamon, nutmeg, salt, baking powder and bicarb and mix well
  4. Add the dates and mix
  5. Add the flour (and xanthum gum if using gluten free flour) and the milk and mix thoroughly
  6. If using gluten free flour and the mixture is dry, add 1/2 cup of cold water to the mix
  7. You can put the mixture in a greased loaf tin, square baking tray or muffin cases
  8. Bake for 30 minutes and then remove from oven and cool


  • To make this a chocolate banana cake, add 4 tbsp of cocoa powder and remove 4 tbsp of flour.
  • To make this a chocolate chip banana cake, add 4 tbsp of cocoa powder and remove 4 tbsp of flour and add 1/2 cup of chocolate chips.
  • To make this a banana, date & walnut cake, add 1/2 cup of chopped walnuts to the mixture before placing into the oven.  You can also add some whole walnuts on the top of the mixture once placed into your loaf/baking tray or muffin cases.


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