This week’s baking theme is banana! If you have no idea what I’m talking about catch up here 🙂 Personally I’m not a big fan of the taste and texture of fresh banana on it’s own, however when it comes to baking with it – I love it.
My mum made this loaf very regularly when I was growing up and it has become one of my all time favourite cakes. I haven’t made it while I’ve been at university as I never really have glacè cherries around (The time we made Fifteens being a prime example…) or dates for that matter. So when we decided on the theme of banana this week, I knew straight away I needed to buy some glacè cherries and dates, and get baking!
Banana, Cherry and Date Loaf
You will need:
2 Ripe Bananas
1 tsp Bicarbonate of Soda
2 tbsp Boiling Milk (Boil the milk in a mug, in the microwave)
6oz/170g Caster Sugar
2 Beaten Eggs (I usually just do this in a mug!)
1 tsp Baking Powder
8oz/227g Plain Flour
2oz/57g Chopped Glacè Cherries
2oz/57g Chopped Dates (You can just used a snack pack, if you don’t want to buy a huge bag of dates!)
You can also half all the ingredients if you want a slightly smaller loaf – remember to also adjust the baking time, around 40-45 minutes works well.
Let’s get started!
- Preheat the oven to 160ºC/325ºF/Gas mark 3.
- Grease and line a loaf tin with grease proof/baking paper.
- Peel and mash bananas in a bowl. Dissolve the bicarbonate of soda in the boiling milk, and pour this over the bananas. Mix together until combined.
- Sift the flour, baking powder and salt together in a large bowl. Add the sugar, butter, beaten eggs and combine until smooth.
- Add the glacè cherries and dates, combine and then pour into the loaf tin.
- Bake for 1-1¼ hours until a skewer/cocktail stick comes out clean from the centre. If the top of the loaf is looking too dark, cover with some tin foil and continue until cooked through.
- You are all done!
I really love this cake, it is full of sweet glacè cherries and sticky dates. Plus it is pretty simple to make and doesn’t require much attention once it is in the oven. This loaf received good feedback from those who tried it, the only problem with it is that it seems to be gone way too quickly! 🙂 It was compared to traditional fruit cake or tea loaf, which I think is fairly accurate, however I do think the banana helps to keep this loaf very moist unlike some fruit cake. Like tea loaf I think it would definitely taste great spread with a bit of butter, if you are feeling indulgent!
A Bake in the Life…