Topped with a rich frosting, this banana and date cake is guaranteed to go down a treat.
Serves1515
Cook time1 hr 5 mins1 hour 5 minutes
Prep time25 mins25 minutes, + Cooling time
+ Cooling time
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread peanut butter frosting over the top of the cake.
Meanwhile, use an electric mixer tobeat the butter and caster sugar inalarge bowl until pale and creamy. Addthe eggs, 1 at a time, beating wellafter each addition.
Serve with salted caramel topping and caramel popcorn
Topped with a rich frosting, this banana and date cake is guaranteed to go down a treat.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread peanut butter frosting over the top of the cake.
Meanwhile, use an electric mixer tobeat the butter and caster sugar inalarge bowl until pale and creamy. Addthe eggs, 1 at a time, beating wellafter each addition.
Serve with salted caramel topping and caramel popcorn
