Banana bread (serves 16)

Preheat the oven to 170°C fan forced. Grease and line the base and sides of 6 cm deep, 10 cm x 21 cm (base) loaf pan.

Place the dates and 1/2 a cup of water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 2 minutes. Remove from the heat. Set aside to cool for 10 minutes.

Sift the flour, baking powder and cinnamon into a large bowl, adding any husks left in the sieve from the wholemeal flour. Stir in 1.25 cups of the oats.

Mix the banana, peanut butter and oil together. Add to the oat mixture with the butter, vinegar and maple syrup. Stir gently until just combined. Fold through the dates and any water left in the saucepan.

Spoon the mixture into the prepared pan and smooth the surface. Sprinkle with the remaining oats. Bake for 55 to 60 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from oven. Stand for 10 minutes in the pan then lift onto a wire rack.

Slice into 16 portions (or cut into 8 portions, then halve these for 1 serve) and serve warm or toast in a sandwich press.

TIP: If you have spare units enjoy with reduced fat ricotta or spread with peanut butter.

Allow the loaf to cool completely then cut 8 to 16 slices using a serrated knife. Place each slice in a snap lock bag and freeze for up to 2 months. Warm 1 slice per serve in the microwave on Medium/50% or toast in a sandwich press to serve.