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Banoffee tea time loaf

Updated: Jan 9, 2020

This moist and light tea loaf combines sticky toffee date pudding with banoffee. A delicious tea time pick me up.

It is refined sugar free but naturally very sweet and is nut free, perfect for nut allergies.


2 very ripe bananas

150g pitted dates (madjool or deglet noor)

3 tbsp vegetable oil

3 tbsp oat milk

100g self raising flour

1/2 tsp bicarbonate of soda

1/2 tsp ground cinnamon

1/8 tsp vanilla extract


1. Preheat your oven to 170 degrees Celsius

2. Line tin a small loaf tin with baking parchment and oil.

3. Add the dates to a blender. Blend to a rough paste.

4. Add the banana and blend again till smooth.

5. Add the oil, milk and vanilla, briefly blend to combine.

6. Add the flour, bicarbonate of soda and cinnamon. Blend on a low speed to gently combine the flour.

7. Pour the batter into the loaf tin.

8. Bake for about 30 minutes, until an inserted skewer comes out clean.

9. Allow to cool out of the tin - delicious slightly warm!


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