Sugar free banana and date loaf

  • Preparation: 20’
  • Cooking: 55’
  • Total time: 75’


  • 85g (1/2 cup) dried, pitted dates
  • 60ml (1/4 cup) water
  • 4 (700g) whole, ripe bananas, peeled
  • 105g (1/2 cup) coconut oil, melted
  • 3 eggs
  • 75g (1/2 cup) buckwheat flour
  • 175g (1 1/4 cups) spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon bi-carb soda
  • 85g (1/3 cup) plain greek yoghurt


Preheat oven 180C/160C fan forced


Grease and line a large loaf tin (20cm x 9cm x 7cm) with baking paper.


Insert the “MultiBlade” into the bowl and add dates and water. Manually select 130C, 2 minutes cook time and STIR SPEED INTERMITTENT. Remove measuring cup from lid and press START.


Once cooking time has ended, open lid to release steam; Cool.


Add 3 of the bananas. Press PULSE for 3 seconds. Scrape down the sides and repeat a few times until pureed.


Replace the “MultiBlade” with the “StirAssit” and add coconut oil and eggs. Select STIR SPEED 2 and stir until well combined.


Open lid and add flours, baking powder and bi-carb soda. Select STIR SPEED 2 and stir until just mixed through. Open lid and scrape down the sides, add yoghurt and continue to stir on SPEED 2 for 20 seconds or until mixture is a smooth batter. Spoon into prepared pan.


Cut remaining banana in half lengthways and position on top. Bake 50 -55 minutes or until a skewer inserted comes out clean. Cool on a wire rack before serving.


This loaf will keep well refrigerated for 2-3 days . Toast or just reheat in microwave. Spelt flour can be replaced with plain flour and yoghurt with sour cream.