Banana date cake

    1 hour

    This date and banana loaf cake is tried and tested and enjoyed by all of the family. Studded with sweet dates, this cake has natural sweetness from fruit, meaning you can use less sugar.

    89 people made this

    Serves: 6 

    • 55g butter
    • 75g golden caster sugar
    • 1 egg
    • 1 tablespoon full fat milk
    • 110g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 ripe banana, mashed
    • 85g pitted dates, chopped

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 160 C / Gas 3. Grease a 450g loaf tin and line with baking parchment.
    2. Beat the butter and sugar together until light and fluffy. Add the egg and milk and mix well. Fold in the flour, bicarb and baking powder and mix well to ensure that there are no lumps. Finally add the banana and dates. Spoon into the prepared loaf tin. Smooth the top.
    3. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool then slice and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Really moist cake which I wanted to make as healthy as possible so I did 60 gr plain flour, 50 gr wholemeal and instead of full cream milk I added full cream yoghurt + 1 tbspn milk and a few walnuts, tspn baking powder also a tspn vanilla essence. It actually took approx 1 hour altogether. It was gorgeous. I had it with yoghurt on as my dessert tonight.  -  28 Feb 2015


    This was perfect I followed everything except I used light muscovado sugar instead. I used a mixture of Jordanian medjoul dates, and 'kalmi' dates from Madinah. Absolutely fab. Couldn't get enough of it and it's been on very high demand to bake again! Definitely recommend this recipe.  -  23 Jul 2016


    A lovely light cake which tasted better than expected - not too sweet and the perfect balance of date and banana. I substituted the caster sugar for dark brown muscovado which gave it a moist, slightly sticky texture which was great! So simple to bake - I'll definitely make this again, possibly with the addition of walnuts or sultanas.  -  28 Feb 2016