Banana and dates teacake
For weekend brunches and afternoon teas I love baking teacakes and loafs as they are super easy to make. This banana and date tea cake is good example–yummy and moist; super easy to throw together and has reduced sugar and no fat. I made it with almond milk, so it’s dairy-free, but you can use normal milk, if preferred. Also, you can use nutmeg instead of cinnamon.
Ingredients
Method
- Preheat the oven to 180°C and line a medium loaf pan with baking paper.
- Sift the flour, bicarbonate of soda and cinnamon into a large bowl, then stir in the dates and sugar.
- Mash the bananas with a fork in a medium bowl. Add the milk and eggs, and combine.
- Add the banana mixture to the dry mixture, stir gently until well combined.
- Pour the batter into the pan. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Rest for 5 minutes in the pan, then transfer the cake to a wire rack to cool completely, before serving.