Mini Banana Bread Loaf
[Vegan, Sugar-Free]

For the Banana Bread:

1. Mix oatmeal, wheat flour and baking powder.
2. Puree the dates and banana with 1 cup (250g) of water in a blender until creamy. Stir the resulting date cream into the flour and baking powder mixture. Pour in sunflower oil. Mix with the whisk to a dough.
3. Pour 2/3 of the dough into the prepared tin. Mix the rest of the dough with cocoa powder and spread it over the light dough.
4. Marble the mixture lightly with a fork.
5. Chop the banana and dates into small pieces and spread them over the surface of the dough.
6. Now bake the cake at 356°F (180°C) for about 40 minutes.
7. The cake does not have to be completely dry this time when testing the chopsticks - a few crumbs of dough may stick. This makes it juicier after cooling.

To Make the Frosting:

1. Mix the date syrup with a little cocoa powder and pour over the cooled banana bread.