The hint of lemon in this recipe is so delicious and the dates give it a sweet taste that’s not overpowering.  This recipe freezes well so to save time when filling lunchboxes once the loaf cools down, slice into portions and freeze.  In the morning spread with a little butter and place into the lunchbox – it’ll be defrosted by morning tea.

 

 

February 20, 2018
  • 5m
  • 40m
  • 45m
  • 1

Ingredients

  • 10 medjool dates
  • 20 g lemon juice
  • zest of one lemon
  • pinch salt
  • 1 egg
  • 200 g self-raising flour (gluten-free works well)
  • 2 overripe bananas
  • 50 g raw or rapadura sugar

Instructions

Thermal Cooking Method

  1. Pre heat oven to 160C and grease and line a loaf tin with some baking paper.
  2. Place dates into boiling hot water and leave to soak for 5 minutes. Discard water and then add dates, lemon juice, lemon oil (or zest) and bananas into a food processor and turbo until dates are blitzed and blended with the other ingredients.
  3. Add everything else and blend together on medium speed until incorporated.
  4. Spoon into the lined loaf tin and bake for approx 30-40 mins. It's ready when a skewer comes out clean.
  5. This is amazing warm out of the oven with some butter!

Traditional Cooking Method

  1. Pre heat oven to 160C and grease and line a loaf tin with some baking paper.
  2. Place dates into boiling hot water and leave to soak for 5 minutes. Discard water and then add dates, lemon juice, lemon oil (or zest) and bananas into the mixing jug and blitz 10 seconds/speed 5.
  3. Add everything else and mix 10 seconds/speed 4. Use a spatula and dig all the mix from around the blades. Then mix again for a further 10 seconds/speed 4.
  4. Spoon into the lined loaf tin and bake for approx 30-40 mins. It's ready when a skewer comes out clean.
  5. This is amazing warm out of the oven with some butter!
  • 12 (Approx)