I like the textures the rolled oats and dates give this loaf,  and I like using yogurt in cooking. (I make my own and usually have plenty to use up.) The terracotta dishes are chunky and satisfying to handle. It is  fine to leave your loaf sitting in them for a while to cool down. If they sweat, there is no reaction in the sides or corners as there can be with a metal loaf tin.

Pictured here is a single quantity of the recipe, that is 1 c banana and 1/2 cup of yogurt etc. It fits the small baking dish to the top. My well used larger bread dish (pictured) would hold  double this recipe.

Wet ingredients

120 g butter

1/2 c brown sugar

1 large egg

2 t lemon juice

1 c mashed banana

1/2 c yoghurt

Mix together dry ingredients:

1/2 c rolled oats

1 & 1/2 c flour

1 t baking powder

1/2 t baking soda

1/2 t salt

3/4 c chopped dates

Optional : 1/2 t freshly grated nutmeg or 1-2 t grated green ginger

Method:

Cream the butter and sugar, beat in the egg and lemon juice. Combine the banana and yogurt, stirring lightly. Fold in rolled oats flour, baking powder, soda and salt into the creamed mixture alternately with the banana yoghurt and dates.

Mix well. Pour into your oiled and floured bread baking dish, and bake at 180 degree C, for 60-65 mins. Cool for 10 mins before turning out on a cake rack.