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Recipe Instructions

Preheat oven to 170C (150C fan-forced). Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating between additions. Add banana and beat until smooth and combined. Stir in sifted flour, bicarbonate of soda and vanilla extract.

Pour mixture into prepared pan. Scatter dates on top. Bake for 1 hour 10 minutes, covering with foilif dates start to over-brown, or until a skewer inserted in the centre comes out clean. Stand for 5 minutes before transferring to a wire rack to cool slightly. While warm, drizzle bread with honey.

Recipe Ingredient

125g canola spread, softened

180.00 gm brown sugar, firmly packed

2 eggs

4 over-ripe bananas, mashed

437.50 ml plain flour

3.75 gm bicarbonate of soda

4.40 gm vanilla extract

6 fresh dates, seeded, quartered

57.20 gm honey

Cook Time


Prep Time


Total Time



105.75 calories

6.6 grams fat

454.5 grams saturated fat

77.0 grams carbohydrates

47.1 grams sugar

5.3 grams protein

57.7 milligrams cholesterol

85.4 milligrams sodium



Recipe Category

Breakfast, morning tea


Spring, autumn, winter, summer, snack, morning tea, afternoon tea, breakfast, family friendly, lunch box, bread, honey, dates, banana, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, wheat allergy


This totally scrumptious and super easy banana, date and honey bread is one the whole family will enjoy.

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