This is one of my grandmother’s recipes – and it’s a real family favourite. It’s easy to make and it stays moist for ages! Perfect to make in advance and an ideal one to have in the freezer ahead of unexpected guests. Bananas and dates are a wonderful match – they’re beautifully complementary flavours. You can make it in two small loaf tins if you prefer – I tend to do that if I’m making it for a picnic.
You will need:
- 200g self raising flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 level tsp mixed spice
- 225g ripe, peeled bananas
- 120g chopped dates
- 2 eggs
- 100g margarine
- 175g caster sugar
- First off, pre heat your oven to 130°c. Get an apron on (preferably a novelty one) and set up some tunes. Highly recommend a bit of P!nk for this one.
- Sieve the flour, baking soda, salt and mixed spice into a large bowl and mix well.
- Mash the bananas and make sure your dates are evenly chopped (you can buy them pre-chopped, which is easier).
- In a separate bowl, cream together the sugar and margarine. Add the eggs one at a time and beat well.
- Mix the banana mush and dates into the sugar mix.
- Fold in the flour mixture until the cake mixture is well combined.
- Line an 8″ cake tin with greaseproof paper (or one of those all in one cake tin liners from Lakeland) and pour in the mixture.
- Bake for 1 hour and 15 minutes. Test it by poking it with a large skewer – if the skewer comes out clean, the cake is cooked. Store in tupperware and enjoy with a nice cup of tea!