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This is a tasty and nutritious way to use up an overripe banana, or just to give yourselves a treat! It can be eaten cold as a cake, or hot as a pudding served with custard or cream.
This is one of my few recipes to include sugar as an ingredient, but you could use a sugar-free granulated sweetener instead if you prefer.
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 5 to 6
70 gm butter
90 gm dates
30 gm brown sugar
1 small egg
1 medium banana
1 tbl clear honey
140 gm self-raising flour
- Preheat the oven to 160oC.
- Line a 1 litre/2 pint loaf tin with greaseproof paper.
- Melt the butter over a low heat in a large saucepan.
- Meanwhile chop the dates, and mash the banana with a fork.
- When the butter has melted, stir in the sugar, egg, banana, honey, dates and flour in that order, mixing well.
- Turn the cake mixture into the lined tin.
- Trim off any spare paper if there is a risk of its coming into contact with a gas flame or hot electric element in the oven.
- Bake for about one hour until the top is just turning brown. The centre of the cake should feel firm if you press it.
Tip: Instead of 140 gm of white self-raising flour, try 70 gm of wholemeal flour, 70 gm of white self-raising flour, and ½ teaspoon of baking powder.