This lightly spiced tea bread is low in refined sugar instead getting its sweetness from the dates and bananas which also contain plenty of fibre, very handy in pregnancy! A perfect pick me up snack, it also freezes beautifully, so if you have a spare tin, make double and freeze a loaf.
Suitable for 3rd trimester pregnancy and from 1 year | Makes 1 loaf | Allergens: contains gluten & dairy | Preparation: 20 minutes | Cooking: 45 minutes
250g self-raising flour
Pinch of sea salt
1 tsp ground cinnamon
1 tsp ground ginger
150ml vegetable oil
200g dates, pitted
2 ripe bananas (about 250g when peeled)
1 egg, lightly beaten
75g chopped walnuts (optional)
1 tbsp demerara sugar
Make this baby friendly: this afternoon loaf becomes baby friendly if you remove the walnut pieces and do not sprinkle the sugar on top. Just as delicious for you as for baby.
Preheat the oven to 180C/Gas mark 4 and grease and line a loaf tin.
Place the dates in a saucepan and just cover with boiling water, heat on a low temperature for 5 minutes until the dates have softened. Remove from the heat and set aside.
Meanwhile, sift the flour, salt, and spices into a large mixing bowl or food processor.
In another bowl add the bananas and mash to a puree, remove the dates from the water and mash in with the bananas. Add the egg and oil and mix. Make a well in the centre of the dry ingredients and pour in the banana mix.
Mix the ingredients together with a wooden spoon until thoroughly combined and a dropping consistency, add the walnuts to the mix if using. If the mixture is a little too thick, add a tablespoon or two of the water used to cook the dates in, to loosen.
Spoon the mixture into the prepared tin and sprinkle the demerara sugar on top. Bake for about 45 minutes until well risen and a skewer inserted into the centre comes out clean. The loaf keeps well for 5 days in an airtight container or freezes beautifully.