I just love dates so I think this recipe is an absolutely gem. The sponge is sweetened with date syrup which gives it a dark and glossy look, and moist texture. The chopped dried dates add a sweet kick to each mouthful. The best thing about this loaf is that it is actually quite healthy without refined sugar or too much fat (although dates obviously contain a lot of fruit sugar). It contains iron, fibre and other nutrients. It is also incredibly easy to put this loaf together and I’m sure your little ones will love to get involved.

Ingredients

150g plain flour
1 tsp bicarbonate of soda
1/2 tsp cinnamon
200g dried dates, chopped
50g pecans (or walnuts), chopped
2 ripe bananas
125ml date syrup (available in health food shops)
2 eggs, lightly beaten
100ml sunflower oil
few drops vanilla extract

Instructions

Sift the flour, bicarbonate of soda and cinnamon into a bowl. Add the chopped dates and pecans. Combine.
In a separate bowl, mash the bananas. Add the date syrup, eggs, oil and vanilla extract. Mix together well.
Create a well in the dry ingredients and pour in the wet mixture. Stir together to combine.
Grease a loaf baking tin and dust with flour. Pour the mixture into the tin and then bake at 180C for 50-60 minutes. The cake is cooked when it has risen, is firm on top and a skewer inserted into the middle is pretty clean. Be wary of over-cooking this loaf as it is nice when it is kept moist and sticky.
Enjoy with tea, cream or by itself!

Nutritional Highlights: Dates are rich in fibre and a very good source of iron and potassium. They are also rich in calcium and magnesium. Pecans add protein and bananas bring B6.
First served at: 19 months
A-L rating: We shared a slice of this loaf for afternoon tea. A-L enjoyed it very much.
Freezer friendly? Yes
Adult adaption: We served it with cream as a pudding for adults!