This is a delicious loaf cake perfect for a Mother’s Day tea. It’s refined sugar free so great for little ones too, and gets its sweetness from the fruit and coconut sugar, which is now available as a refill at True Food.
Ingredients
- 1 very ripe banana
- 6 pitted dates, soaked in 75ml hot water for about 15 minutes
- 110g coconut sugar
- 140g soft butter
- 170g self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 eggs
- 2 tbsp milk
Method
- Heat the oven to 180 degrees Celsius or 170 fan
- Beat the butter and sugar together until the mixture is smooth
- Meanwhile add the banana, dates, water, milk and eggs to a blender and blend until completely smooth
- Add the cinnamon and baking powder to the flour and add about a third of it into the butter and sugar mix and stir in (this will stop the mixture splitting when you add the wet ingredients)
- Add the blended fruit mix and stir until well combined
- Add the rest of the flour and stir gently until it has all been incorporated.
- Pour the cake batter into a lined loaf tin and bake for about 25 minutes, or until a skewer comes out clean.
- Leave to cool and slice to serve.
