Meals and Courses

Date & Banana Ripple Slice

prep 20 mins, plus cooling cook 1 hour 25 mins
Ingredients
  • 250 g (8 oz) stoned dates, roughly chopped
  • finely grated rind and juice of 1 lemon
  • 100 ml (3½ fl oz) water
  • 2 small very ripe bananas
  • 150 g (5 oz) slightly salted butter, softened
  • 150 g (5 oz) caster sugar
  • 2 eggs
  • 100 ml (3½ fl oz) milk
  • 275 g (9 oz) self-raising flour
  • 1 teaspoon baking powder
Directions

Put 200 g (7 oz) of the dates in a small saucepan with the lemon rind and juice and measurement water. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until the dates are soft and pulpy. Mash the mixture with a fork until fairly smooth. Leave to cool.

Mash the bananas to a purée in a bowl, then add the butter, sugar, eggs, milk, flour and baking powder and beat together until smooth.

Spoon a third of the mixture into a greased and lined 1.25 kg (2½ lb) or 1.5 litre (2½ pint) loaf tin (see page 15) and level the surface. Spoon over half the date purée and spread evenly. Add half the remaining cake mixture and spread with the remaining purée. Add the remaining cake mixture and level the surface.

Scatter with the reserved dates and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 1 hour 20 minutes or until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then loosen at the ends and transfer to a wire rack. Peel off the lining paper and leave the cake to cool completely.

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