Another sticky one!

This is what I baked for labchat (our weekly lab meeting) today. We have this roster whereby the person who presented either their research progress or journal club one week has to bring in baked goods the following week. This ensure that there is always baked goods at labchat (not that we don't consume baked goods on the other weekdays e.g. just this Tues we had choc fondue and profiterol cake for Mia/Vicky's birthdays!).

Sticky banana, pecan and date loaf

1 1/4 cup (185g) plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp salt
120g roasted pecan, roughly chopped
220g pitted dates, roughly chopped
1 cup (220g) castor sugar
2 eggs
1/2 c (125mL) light olive oil
3 very ripe bananas, mashed (about 310mL)
1 1/2 tsp vanilla extract
Sunflower seed or pepitas (pumpkin seed) or both for topping

1. Preheat oven to 180 degree C. Butter a large loaf tin (23x13x6cm) and dust with flour. Set aside.

2. Put flour, bicarbonate of soda, cinnamon and salt into medium mixing bowl and whisk together for 45 sec. Add nuts and dates and toss them about to thoroughly coat in flour mixture.

3. Put the sugar, eggs and oil into another bowl and whisk together for 1-2 min or until light and creamy. Add mashed banana and vanilla extract and whisk together until mixture is fairly smooth (it's ok to still have lumpy banana bits).

4. Stir the dry ingredients into banana mixture until it form a sloppy batter. Scrape into the prepared tin and sprinkle some seeds on top.

5. Bake for 1 hr or until a fine skewer inserted comes out clean. Cool loaf in tin on wire rack for 10 min before turning out onto rack to cool completely. It will keep well in the fridge for up to 5 days otherwise freeze well for up to 3 months.

Result: Everyone enjoyed it and some had seconds - way to gladden a cook's heart! For me personally it was too sweet, will cut back the sugar next time but I guess it's still pretty healthy stuff!

Have a great weekend!