Date and banana loaf with almond and lavender milk

Method

1. Preheat the oven to 160C/gas 2. Grease a 900g loaf tin and line with baking parchment.

2. Sieve the flour into a mixing bowl. Rub in the butter, until the mixture resembles fine breadcrumbs.

3. Add the sugar, dates, bananas, eggs, cinnamon and honey and stir until the mixture is smooth and has a dropping consistency.

4. Spoon into the prepared tin and cook for about 1 hour, until a skewer inserted into the centre comes out clean.

5. Meanwhile, place all the ingredients for the lavender milk into a saucepan and bring to a gently simmer.

6. Turn off the heat and leave to cool slightly.

7. Slice the banana loaf and serve warm with the warm almond and lavender milk.

Comments                        add a comment

First time making banana loaf so tried this. Didn't use dates or cinnamon (none in my cupboard!) and used wholemeal flour instead (cause that was in my cupboard!) Was really nice.

Tried the loaf today and it turned out lovely. A Rich, moist loaf best eaten warm.

Ingredients

For the loaf

225g self-raising flour
100g Butter, diced
75g caster sugar
125g Dates, without stones, chopped
2 bananas, mashed
2 Eggs, lightly beaten
1/2 tsp ground cinnamon
2 tbsp clear honey

For the almond and lavender milk

225g ground almonds
1.2 litres Milk
2 tbsp caster sugar
50g lavender flowers

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