GLUTEN-FREE BANANA, DATE & WALNUT LOAF CAKE

It must not just be my bananas that seem to ripen at the speed of light. I often buy a pack of bananas to eat throughout the week and, after forgetting about them, I return to see some deep brown colours frowning at me in disappointment. This week, though, I decided to make use of them and rustle up this loaf cake for my parents visiting. 

We happened to have dates kicking around the fridge, not really being eaten, so it was only necessary for me to use them (which turned out to be a great idea; well done previously resourceful, Alice!). Alternatively, these could have been switched up with sultanas or even a few cheeky chocolate chips. I decided to keep it healthy though with the added fruit and as well as add the crunch of a few nuts for a perfect finishing touch.

For me, this isn't typically the kind of thing I would bake, in fact, I'm not typically a fruit-and-nut kind of gal but, after tasting this loaf cake, I'm completely converted. Believe me, if you have guests popping over for the weekend, or just fancy a bit of guilt-free baking, this has to be the cake you choose.

Ingredients

• 4 Ripe small bananas 
• A handful of dates
• 75g walnuts (or your favourite nut)
• 1 large egg
• 1/2 tsp cinnamon (and/or nutmeg)
• 1/2 tsp vanilla essence
• 100g salted butter
• 7g baking powder (half a conventional sachet)
• 50ml semi-skimmed milk 
• 225g gluten-free self-raising flour (or normal is you wish)

Method

• Preheat the oven to 180/160 Fan/Gas Mark 4 and begin lining the loaf tin with greaseproof paper.
• Add the baking powder and flour into a bowl and combine.
• Mash the softened butter then add an egg, beating it together gentling.
• Combine the wet and dry ingredients together. This may currently have a 'crumble' consistency.
• Mash four bananas and add them to the bowl along with the milk, folding it all in. A cake consistency will start to form.
• Add the vanilla, cinnamon, (nutmeg if you wish) and chopped, pitted dates into the mixture.
• Leaving a few whole walnuts aside for decoration, crush the rest in a bag then pour them into the mixture.
• Fold the whole contents together before carefully popping it into your baking dish.
• Bake for 1 hour or until a skewer comes out clean. About 40 minutes in, add the whole walnuts on top.
• Once baked, leave to cool, removing it from the baking dish and peeling off the greaseproof paper.

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And it's as easy as that!! This is a healthy alternative to a typical cake, using only natural sugars, gluten-free, and so it's versatile. It can be served dozens of ways, depending on your preference. Either with double cream, ice cream, custard, or even toasted with butter. Its bread-like consistency makes it ideal for any time of day with a cup of tea. I will definitely be baking this again!