Banana and Date Loaf is a great recipe for using up over ripe bananas. So when we were left with a fruit bowl full of brown spotty bananas, it was the perfect choice! The fruit make the cake so moist and the dates give an indulgent almost fudge-like flavour. A sprinkle of demerara sugar on top gives a crunchy sweet crust that is delicious.
Ingredients
100g Kerrygold* block butter cut into cubes
225g self raising flour
75g golden caster sugar
125g stoned chopped Medjool dates
2 ripe bananas mashed
2 free range eggs
2 tblspn maple syrup
1 tblspn demerara sugar
100g Kerrygold* block butter cut into cubes
225g self raising flour
75g golden caster sugar
125g stoned chopped Medjool dates
2 ripe bananas mashed
2 free range eggs
2 tblspn maple syrup
1 tblspn demerara sugar
Method
Line a 2lb loaf tin with a greaseproof paper liner.
Rub butter and flour together.
Stir in caster sugar, dates, banana, beaten eggs and maple syrup to make a soft batter.
Spoon into tin.
Sprinkle demerara sugar over the top.
Cook in a pre-heated oven at GM3 for 1 hour.
*Kerrygold is having an exciting makeover for 8 weeks from October 1st, as Orla Kiely has redesigned the packaging giving it an iconic new look. Inspired by the colour palette of a lush Irish meadow, the use of faun, green and cream complements Kerrygold's iconic green and gold signature colours.
In addition, Kerrygold is offering the chance to win Orla Kiely kitchen items every week as part of an on pack promotion running across the limited edition packs. These prizes include cake stands, butter dishes and cake tins which can be won by visiting the Kerrygold UK Facebook page (facebook.com/KerrygoldUK).
We received a voucher for a pack of Kerrygold butter to use in this recipe.
