prep + cook time 1 hour 40 minutes (+ standing)  serves 6

You will need to start this recipe a day ahead. Muslin is available from fabric or craft stores. You will need 1¼ ripe bananas.

½ cup (55g) coarsely chopped walnuts

½ cup (45g) traditional rolled oats

1 tablespoon coconut oil

1 tablespoon pure maple syrup

1 cup (300g) mashed ripe banana

2 teaspoons vanilla extract

¾ cup (180ml) buttermilk

¾ cup (200g) medjool dates, pitted, chopped finely

2 cups (300g) high-fibre self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

1½ teaspoons baking powder

1/3 cup (80g) coconut oil, extra

Honey spiced labne

500g Greek style yoghurt

2 tablespoons honey

2 teaspoons ground cardamon

1              Make honey spiced labne.

2              Preheat oven to 180°C. Grease and line a 10cm x 20cm loaf pan with baking paper.

3              Combine walnuts, oats, coconut oil and maple syrup in a bowl. Place half the walnut mixture on a baking-paper-lined oven tray. Bake 10 minutes or until golden; cool.

4              Using the Smeg stand mixer fitted with the flat beater, mix banana, extract, reserved labne liquid, buttermilk and dates until smooth.

5              Sift flour, soda and baking power over banana mixture, add extra coconut oil and roasted walnut mixture and mix at low speed until just combined. Spoon mixture into pan, smooth surface. Sprinkle with remaining walnut mixture.

6              Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Leave in pan 15 minutes; turn, top-side up, onto a wire rack to cool completely.

7              Serve bread with honey spiced labne.

Honey spiced labne

Line a sieve with muslin; place over a medium bowl. Spoon yoghurt into sieve, gather cloth and tie into a ball with kitchen string. Refrigerate for 24 hours, gently squeezing occasionally to encourage the liquid to drain. Reserve ½ cup of draining liquid to add in step 4. Place labne in a medium bowl with honey and cardamom; mix well. Refrigerate until required.

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