Banana Date Cake
This recipe, fondly referred to as Nana-Date Cake, is a family favourite given to me by my grandmother. It’s incredibly moist and fantastically easy to make, so it’s brilliant in a pinch if you need a cake at the last minute. It also freezes well so it’s a good stock freezer item should you be caught unawares. Keep it in tupperware and it will stay fresh for up to a week!
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!
Sneaky tip – this recipe also works well made in two (lined) loaf tins! Enjoy! :)
This looks fantastic! @nuttycow let’s make sure to pick up some self rising flour when we’re back in Londres. Unless you can get some this time around. ;)
This looks fantastic! @nuttycow let’s make sure to pick up some self rising flour when we’re back in Londres. Unless you can get some this time around. ;)