Rippled Date and Banana Loaf

Date and Pumpkin Puree
29/10/2014
Bechamel Sauce
01/11/2014

Rippled Date and Banana Loaf

Rippled Date and Banana Loaf

This Rippled Date and Banana Loaf is so delicious  – great with nice cup of English tea, and the filling has a flavour all of its own. Have you ever had sweet chestnut purée? Well it’s a really similar taste to that without spending so much money. You will find it here: Date and Pumpkin purée. I promise you won’t be disappointed with the taste.

They remind me of marron glacé, which I really enjoy when I go home to France –  the flavour is just the same, if you have ever had marron glacé, you will know what I mean once you try this Rippled Date and Banana Loaf . For some reason this tastes like having chestnuts and banana together –  what a lovely combination.

Bananas – did you know that they are great for helping nurse a hangover, they make you smarter, relieve morning sickness, fight depression and much, much more.

Of course we all have different taste buds, but I know that you wont be disappointed. Who does not like dates? My daughter loves this cake as she does a lot of running for charity, and so she needs all the fibre and vitamins that they provide, they’re also high in natural sugar. Dates are also good for your digestion and arthritis. They can reduce the risk of heart disease and even help prevent colon cancer – what a great food to eat!  I really never had any idea they can provide so many benefits until my daughter told me – well you learn something new every day, they say.

Lets see how to make this lovely healthy cake:

Print Recipe
Rippled Date and Banana Loaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 30 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Course Cake
Prep Time 30 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven - gas mark 3/170c
  2. Whisk the butter and the sugar until it gets nice & fluffy and pale in colour.
  3. Add one egg at a time and then add the mashed banana.
  4. With a metal spoon fold in the flour and baking powder.
  5. Prepare a tin loaf tin with greaseproof paper - I use the bought prepared loaf cases its is so much easier and they are not too expensive.
  6. Spoon one layer of the banana mix then spoon one thin layer of the date and pumpkin purée. Then the banana mix again, followed by the date and pumpkin purée and finally finish with the last of the banana mixture.
  7. Decorate with dates (cut them in half) or you can use pecan nuts if you wish.
  8. Bake on the lower shelf for 15 mins then lower the heat to around gas mark 2/135c and cook for further 40 mins or use a tooth pick to test.
  9. Remove from the oven, then leave in the tin for about 10 mins. Transfer onto a wire rack to cool completely, then take the paper off and store in an air-tight cake tin.
  10. My oven is a fan oven, so halfway through I had to cover the cake with tin foil so it will cook, but won't burn.
Recipe Notes

Please note:  the pumpkin and date purée needs to be the same consistency as the banana mixture so you can spread it easily, or it could sink down to the bottom.

Happy cooking!

Date and Pumpkin Purée Link

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4 Comments

  1. Becki says:

    Hi,

    Thanks for sharing your recipe with us, we really enjoyed this cake in the office 🙂

    Becki

    • Cook with Sally says:

      Hi Becki
      I am glad you have enjoyed the cake. As it is Christmas soon, from next week I shall be changing my recipes, thank you once again.

  2. Marc says:

    I must admit this is one of the most delicious cakes i have had in many a year, moist and tasty.

    I only wish i could get to sample more of these recipes.

    • Cook with Sally says:

      Thank you Marc
      Very sweet of you to say so. Glad to hear that you liked my recipe, please visit again

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