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Sarah’s banana loaf

Sarah’s banana loaf

Points® value
Total Time
45 min
10 min
35 min
Quick and easy, with no added sugar, just natural sweetness from fresh dates and bananas, this loaf keeps well in the freezer and is a tasty way to use up any ripe bananas languishing in your fruit bowl. Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.


Fresh dates

6 individual, pitted and chopped

Rolled oats, dry

200 g


5 medium, ripe


3 medium

Vanilla bean extract, alcohol free

2 tsp

Baking powder

2 tsp

Ground cinnamon

1½ tsp


  1. Preheat oven to 180°C. Lightly spray a 10cm x 20cm loaf tin with oil and line with baking paper. Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Mash dates with a fork.
  2. Process oats, 4 bananas, eggs, vanilla, baking powder, cinnamon and date mixture in a food processor until smooth.
  3. Spoon mixture into prepared tin and smooth surface with back of a spoon. Slice remaining banana in half lengthways and arrange over top of loaf. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
  4. Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices and serve.


Add ¼ cup (25g) walnuts with oats in Step 3 (contains nuts) or swap ground cinnamon for mixed spice. Keep loaf in a reusable container for up to 2 days. TO FREEZE: Store sliced loaf, with baking paper between each slice, in a reusable container for up to 2 months. Thaw slices at room temperature, or microwave from frozen until warm.