This banana cake with walnuts, dates and raisins is great for breakfast. It is very easy to do and is ready in 60 minutes or so.
- 1 cup of butter
- ¼ cup of Demerara sugar + 1 teaspoon
- 3 large eggs
- ½ cup of whole wheat flour
- ½ cup of plain flour
- 2 teaspoons (10 g) of baking powder
- 3 fully ripe bananas, peeled and sliced
- 5 dried dates (if the dates are stiff, let them soak in hot water for 10 minutes), deseeded and chopped
- A large handful of raisins
- A large handful of walnut halves, chopped
Preheat the oven at 180 degrees Celsius.
Melt the butter in a small saucepan without burning it.
In a large mixing bowl, put the sugar and add the melted butter (but keep a bit in the saucepan to cook later the bananas). Work together the sugar and the butter. Stir in the eggs one by one, mixing well after each addition, then add the flours and baking powder. Stir until the batter is smooth. Set aside.
Put back the saucepan on the stove over medium-high heat. Add the banana and 1 teaspoon of sugar, and cook stirring regularly for a few minutes until the banana becomes soft and fragrant.
Then stir the banana mixture in the batter, and add the dates, walnuts and raisins.
Place a parchment paper inside a standard loaf tin, and spread the mixture inside. Bake for about 40 minutes until ready (insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready).
Let cool the cake out of the loaf tin. When cold, I store it in a food container in the fridge.