Banana and date cake with peanut butter frosting

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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