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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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup of self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ cup chopped dates
  • 1 tsp ground cinnamon
  • ½ cup light muscovado sugar
  • 2 ripe bananas
  • 2 eggs
  • 1 cup Almond milk or normal milk

Method
 

  1. Preheat the oven to 180°C and line a medium loaf pan with baking paper.
  2. Sift the flour, bicarbonate of soda and cinnamon into a large bowl, then stir in the dates and sugar.
  3. Mash the bananas with a fork in a medium bowl. Add the milk and eggs, and combine.
  4. Add the banana mixture to the dry mixture, stir gently until well combined.
  5. 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.
  6. Rest for 5 minutes in the pan, then transfer the cake to a wire rack to cool completely, before serving.