This is a lot like a sticky toffee pudding.  The mixture will be really runny when you pour it into the baking dish… don’t panic!  It’s supposed to be like that. 🙂 Date & Banana

175g dates, stoned & chopped
175ml boiling water
1/2 teaspoon bicarb
45g unsalted butter, softened
90g xylitol (or caster sugar)
1 egg
90g self raising flour
1-2 bananas, mashed
1 teaspoon mixed spice

Pre-heat oven to 180c
Cover dates with boiling water, add bicarb & mixed spice.  Mix, and leave to one side.
Cream together the butter and xylitol.  Add the egg, and mix.  Fold in the flour, banana and date mixture.  Pour into your baking dish (I used a 22cm silicone mould, lined with a baking case) and cook for 30-35 minutes (or until the top is springy, and a skewer comes out clean)

This can be served warm, with some clotted cream or toffee sauce.  Also delicious cold.  The dates keep this cake nice and moist, and it will keep well for around a week (if it lasts that long)

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