It’s definitely not bread, but it is loaf-shaped and scrummily cakey and satisfying! It’s wholemeal, relatively low GI for cake, not too sweet AND contains fruit (and nuts if you like) so I reckon it counts as healthy. At least as far as tea-time yummies go
I’ve been making this very regularly for the last couple of months (at least once every week or two to use up the inevitable last pair of soggy bananas that DS refuses to eat because they’re minutely ‘slimey’). It makes a great pudding for the kids, general treatyness with tea for me and DH and I also use it as a super-quick emergency extra at breakfast
I bake it in a loaf tin and it makes a sort of short, loaf shaped cake, which is great for slicing and keeps well for several days in a plastic tub (it may keep longer in the fridge, but I haven’t tried that yet).
[pics to come]
Banana and Date Loaf Cake – Ingredients
1 x this recipe makes a short loaf cake or 6-8 generous cupcakes
65g butter, softened
75g dark brown or muscavado sugar (dark sugar for rich gooeyness )
1/2 teaspoon vanilla extract
125g wholemeal flour, sifted (if using plain flour, simply swap it in here and only use 1 teaspoon of baking powder)
1 1/2 very heaped teaspoons of baking powder
1 large egg
2 ripe bananas, mashed (I use up the going-mushy ones that no-one really wants to eat)
75g chopped dried dates (the dates make this cake taste more sticky-toffee-ish). Dried apricots or chopped walnuts are also very nice + substituting dark chocolate pieces makes it more naughty . Try whatever else you thinks sounds nice! I even tried fresh raspberries once, which tasted good but made the cake a bit soggy – I’m thinking of trying them again but sticking the raspberries in the oven for a few minutes first to dry them out a bit.
Cream the butter and sugar until pale (I use an electric whisker for a good 3-5 minutes, but enthusistic arms work just as well). Add the egg and vanilla extract and beat again briefly. Sift in flour and baking powder (with wholemeal flour you’ll have a load of bran stuff in the seive left over, so just tip that in once the rest’s gone through). Stir in the mashed bananas and chopped dates. If you’re like me, then try to avoid eating too much mixture at this point!
I bake it all in a loaf tin at 160 for our fan oven (or 180 for normal oven, or gas mark 4) – it takes around 30-40 mins for 1 times the recipe in a loaf tin, about 20-25 mins if you do them as cupcakes, or about 1 hour if you do twice the recipe in one loaf tin (for a full-size loaf). As with all cakes, check that it’s cooked by sticking a sharp knife the whole way in to the middle of the cake; if the knife comes out clean/almost clean, then it’s done (though I tend to take it out a smidge early because I like cakes more gooey)
I love to eat this as is, but am thinking about experimenting with cream cheese toppings, possibly with vanilla or orange or coconut or walnuts…… results to follow….