About this recipe:This is a 'somebody needs to restrain me before I eat the whole thing' type cake which is pretty easy to make and if you think about it, it is two of your five-a-day with banana and dates in it. Perfect spread with butter served a cup of English tea.
Preheat the oven to 180 C / Gas 4. Prepare a 450g loaf tin by lining the bottom with grease proof paper and greasing the sides.
Put the dates in a saucepan with a bit of water (about 100ml) and heat on a medium to low heat until they are soft and pulpy, about 10 minutes. Remove from heat and mash with a fork.
Cream butter and sugar together with an electric whisk until it's light and fluffy. Beat in the eggs one at a time (it's better if they are room temperature to prevent curdling of the mixture). Mix in the milk. Sift the flour and baking powder in and mix until well combined.
Mash the bananas in bowl and add about 1/4 to the dates and mix it all together. Add the remainng 3/4 to the flour mixture and combine.
Put 1/3 of the flour mixture into the loaf tin and then layer on top 1/2 of the date mixture. repeat Thi steps until there is no mixture left and you finish with the flour mixture on top.
You can add some dates chopped lengthways to the top for aesthetic reason if you wish but they can burn and be a bit chewy.
Put in middle shelf of oven for an hour to an hour and a half. To test put a skewer into middle and it should come out without uncooked cake mixture but not completely clean depnding on how stodgy / moist you want your cake.
I made this cake before and it was a bit stodgy for my liking so this time I put it into a square cake dish and it was not so stodgy as there was a larger surface area.
However it tasted really yummy, I also used brown sugar instead of white. - 23 Jun 2013