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Banana and date loaf cake

Loaf cake made with ripe bananas and buckwheat flour

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Difficulty: Easy
  • Serves 6
  • Vegetarian
  • Freezable


Total time
1 Hr 5 Mins
Preparation time
20 Mins
Cooking time
45 Mins

For the banana and date loaf

  • 135g dates, roughly chopped

  • 1/2 tsp bicarbonate of soda

  • 40g butter

  • 130g mashed banana

  • 110g soft brown sugar

  • 140g plain yoghurt

  • 1 egg, lightly beaten

  • 1/2 tsp vanilla bean paste

  • 3 tbsp chia seeds

  • 85g rice flour

  • 100g buckwheat flour

  • 2 tsp baking powder

For the whipped lime butter

  • 200g salted butter

  • 1/2 tbsp icing sugar

  • Zest of 1 1/2 limes

To make the banana and date loaf

  1. Preheat your oven to 180ºC/160ºC fan/Gas Mark 4. Grease and line a 900g loaf tin.

  2. Add the dates, bicarbonate of soda, butter and 125ml boiling water to a large mixing bowl. Stir, then leave the dates to soak in this mixture for 10-15 minutes.

  3. Add the mashed banana, sugar, yoghurt, egg and vanilla bean paste to the mixture and mix well to combine. Fold in most of the chia seeds, keeping some back to sprinkle on the top of the loaf.

  4. Add the flours and baking powder to the bowl and fold into the cake batter.

  5. Transfer the cake batter to your loaf tin. Smooth the top and sprinkle with the remaining chia seeds. Bake for 45 minutes or until golden. Leave to cool for five minutes in the tin before turning out onto a wire rack to cool further. Delicious served warm.

To make the whipped lime butter

  1. Using an electric hand whisk, mix the butter with the icing sugar and lime zest until light and fluffy. Serve the loaf sliced and spread with the whipped lime butter.

You will need

900g loaf tin

Electric hand mixer


★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Poppy Y

    ★★★★★ Rated 5 out of 5 stars.

    Delicious with salted butter for breakfast

    Reviewed on 09/09/20

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