Ingredients
- 300g
plain flour- 2 tsp baking powder
- 150g brown sugar
- ¼ tsp salt
- 75g finely chopped dates
- 150g coarsely chopped toasted pecans
- 60ml (¼ cup) milk
- 125g unsalted butter, cut into chunks
- 125ml (½ cup) buttermilk
- ½ vanilla bean cut lengthwise, seeds scraped
- 2 eggs, lightly beaten
- 3 medium sized ripe bananas, mashed
Preparation
Preheat your oven to 180C. Grease a 14cm X 24cm loaf tin and line with baking paper.
Combine flour, baking powder, sugar and salt into a large bowl. Add dates and pecans. Toss to combine.
Heat the milk and butter in a small saucepan until melted and combined. Pour into a large bowl. Whisk in the buttermilk and vanilla seeds. Whisk in eggs. Whisk in bananas.
Make a well in the middle of flour mixture. Add banana mixture. Stir to combine. Spoon mixture into prepared pan.
Bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
Leave it to cool in the tin for 5 minutes before turning onto a wire rack.
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