PREP: 15 mins
COOK: 1 hr
The key to a tasty banana cake is using over-ripe bananas – the darker the better. This makes a great snack for work or in kid’s lunch boxes.
150g pitted dates, roughly chopped into small pieces
75g butter, cubed
25g light brown soft sugar
3 bananas, peeled and roughly chopped (about 250g)
200g strong wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1.5 litre loaf tin
Preheat your oven to 180ºC (fan 160?/gas mark 4) and line the loaf tin with baking parchment.
Put the chopped dates, butter, sugar and 75ml of boiling water into a heatproof bowl, give the ingredients a little stir and leave them to soak and melt for 5 minutes.
Tip the contents of the bowl into the food processor and add the banana chunks and eggs. Blitz until the whole lot is smooth and then tip the mixture into a medium mixing bowl.
Sift the flour, baking powder and bicarbonate of soda into the mixture, giving it a good beating with a wooden spoon until well combined. Pour the batter into the loaf tin and bake the
cake for 1 hour in the oven.
Remove the loaf tin from the oven and leave it to sit for 10 minutes before turning out and cutting up.
Recipes extracted from Cooking for Family & Friends by Joe Wicks. Available now, Bluebird, RRP $44.99. Buy the book here.
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