Date and banana cake with almond and lavender milk

Warm almond and lavender scented milk makes a soothing accompaniment for date and banana loaf in this unusual recipe from Frank Bordoni
By Frank Bordoni
Date and banana cake with almond and lavender milk
  • Rating:
  • Serves: 6
  • Cook Time: 1.0833333333333333 hours 5 minutes
  • Prep Time: 35 minutes
  • Effort: medium


For the loaf

  • 225 g self-raising flour
  • 100 g butter, diced
  • 75 g caster sugar
  • 125 g dates, without stones, chopped
  • 2 bananas
  • 2 eggs, lightly beaten
  • 1/2 tsp ground cinnamon
  • 2 tbsp clear honey

For the almond and lavender milk

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


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.

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