Date and Banana Tea Cake

date and banana tea cake

SUITABLE FOR THE FOLLOWING DIETS:

Sugar-free

PREPARATION TIMECOOKING TIMEMAKES
40 minutes1-1 1/4 hours1 loaf cake 9″x 5″

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This date and banana tea cake is not one of my own recipes, but I want to share it with you because it is a lovely, moist (not sticky!) and wholesome cake (even healthier if you use organic wholemeal flour – see below). I have had this recipe for many years now and I wish I could remember where I found it so that I could give the credit to someone. I have made this many times for people who are not on sugar-free diets and have a “sweet tooth” and they have always loved it.

Sweetener

It is sweetened with just the dates and bananas. Make sure the bananas are very ripe and soft and then they will be much sweeter.

date and banana tea cake

Flour

I only use whole grain flours in my recipes and not white. White flour loses vitamins, minerals and fiber through the refining process. Most of it then has bleaching agents added, which Sally Fallon comments on in her book Nourishing Traditions, “The safety of bromating and bleaching agents, almost universally applied to white flour, has never been established.” She also states that white flour is commonly fortified but is of little value as it is just a handful of synthetic vitamins. This is why, with all my health issues, I ditched white flour many years ago (see My History).

Whole grains, on the other hand, provide vitamins E and B and many important minerals. I try to use Dove’s Farm Organic Wholemeal Flour – see below and Healthier Options.

Date and Banana Tea Cake

PREPARATION TIMECOOKING TIMEMAKES
40 minutes1-1 1/4 hours1 loaf cake 9″x 5″

275 ml/1/2 pint milk

225g/8oz stoned and roughly chopped dates

1 level tsp bicarbonate of soda (baking soda)

300g/10oz self-raising wholemeal flour (use organic if possible. I use Dove’s Farm Organic Wholemeal Flour. See below and Healthier Options)

Doves ORGANIC 100% Wholemeal Fine Plain Flour 1kg (PACK OF 2)

100g/4oz butter, room temperature

75g/3oz chopped nuts

2 very ripe bananas

1 egg, beaten

  1. Grease a 2 lb loaf cake tin (9″ x 5″) and line with grease-proof paper.
  2. Put the chopped dates, bicarbonate of soda (baking soda) and milk in a saucepan. Bring slowly to boil over a low heat, constantly stirring. Then remove from the heat and leave to cool.
  3. While the date mix is cooling, put the flour in a large bowl and rub in the butter until it resembles breadcrumbs.
  4. Add the chopped nuts into the flour mixture and mix well.
  5. In a separate bowl, peel and mash the bananas, then add to the flour mixture. Make sure it is well combined.
  6. Turn on the oven to 180C, 350F or gas mark 4 to pre-heat.
  7. Add the beaten egg to the cooled date mixture and beat well to mix.
  8. Add the date and egg mixture to the flour mixture and mix well to make sure it is thoroughly combined.
  9. Put the mixture into the prepared tin and bake for 1 to 1 1/4 hours or until a skewer comes out clean (check it after 1 hour).
  10. Leave to cool in the tin for about 10 minutes, then turn out, peel off paper and leave on a wire rack to cool.

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