This is a recipe from the archives, one from a large folder of clippings collected from newspapers and magazines over many years. According to the clipping, it was printed in The Age in 2005. Looking for something different to use up some overripe bananas, I found this recipe easy and delicious, although it did make a large number of dirty dishes!
While it travels well and keeps well, overall the cake is a little dense and dry near the crust due to the long cooking time. I will probably keep using my trusty banana bread recipes to make the most of un-eaten bananas.
Ingredients:
- 4 cups plain flour
- 4 tsp baking powder
- 1 1/2 tsp mixed spice
- 1 tsp salt
- 1/4 tsp bi=carb soda
- 1 1/3 cups castor sugar
- 1 cup milk
- 60g butter, melted
- 1 1/2 cups mashed bananas (about 3 large bananas)
- 1 cup chopped dates
- Icing sugar for dusting
Preheat your oven to 180° and butter a 9-cup capacity ring or bundt tin and dust lightly with flour.
Sift the flour, baking powder, spice, salt and soda together in a large bowl. Stir in the sugar and nuts.
Beat the eggs lightly in a separate bowl, then stir in the milk, melted butter, mashed banana and dates. Mix well.
Add the liquid ingredients to the flour mixture. Stir until just combined; do not overbeat.
Pour the batter into the prepared tin and smooth the top. Bake for 1 hour and 10 minutes. Test with a cake tester after 50 minutes. You may find it’s ready sooner than 70 minutes.
Leave in the tin for 10 minutes, before turning out onto a wire rack to finish cooling. Dust with icing sugar and keep in an airtight container. Enjoy a slice with a cup of tea for a quiet morning tea break.
A Tale of Two Kitchens 