Banana and date cake with peanut butter frosting
Topped with a rich frosting, this banana and date cake is guaranteed to go down a treat.
Note: + Cooling time
- 500g dried pitted dates, chopped
- 1 1/2 cups (375ml) boiling water
- 1 1/2 tsp bicarbonate of soda
- 150g butter, softened
- 3/4 cup (165g) caster sugar
- 4 Coles Australian Free Range Eggs
- 2 1/4 cups (335g) self-raising flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 4 small bananas, halved lengthways
- 150g butter, extra, softened
- 1 cup (280g) smooth peanut butter
- 500g icing sugar mixture
- 1/2 cup (125ml) thickened cream
Preheat oven to 180°C. Grease a 5cm-deep, 20cm x 26cm (base measurement) cake pan and line base and sides with baking paper. Combine the dates and boiling water in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat. Stir in the bicarbonate of soda. Transfer to a heatproof bowl. Set aside to cool.
Meanwhile, use an electric mixer to beat the butter and caster sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Add the date mixture, flour, ginger and cinnamon to the egg mixture and fold until well combined. Pour into the prepared pan. Top with the banana, cut-side up. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before transferring to a wire rack to cool completely.
While the cake is cooling, use a clean electric mixer to beat the extra butter and peanut butter in a bowl until pale and creamy. Add the icing sugar, in batches, beating until well combined. Add the cream and beat until smooth.
Spread peanut butter frosting over the top of the cake.
Serve with salted caramel topping and caramel popcorn