Method

• Pre-heat oven to 180C and line a loaf tin with grease-proof paper. Cut an oblong for the top of the cake.
• Puree the bananas in a food processor, add the oil and whizz again.
• Add the flour mixture and process to mix
• Add the dates and mix minimally to avoid chopping the dates too fine
• When all combined place the mixture into the loaf tin and level it off, placing the extra grease-proof paper over the top to protect it from over-darkening.
• Bake for 30 minutes. Leave to cool a little before lifting out to cool completely.
• Eat on its own or try it spread with tahini or apricot fruit spread.
This is a moist loaf but store it in an airtight container in the fridge and eat within a couple of days as it loses its moisture.
© Cheryl Colpman 2005