This is a lovely recipe for when bananas have ripened to the point that they’re no longer edible. I’ve also substituted Date Powder from Slurrp Farm for sugar to make it healthier. It tastes best when it’s hot out of the oven, but is good when it cools down too and works as a good snack box offering for the kids to take to school.

Ingredients

• 2 ripe bananas
• 2 medium sized eggs
• 2 tbsp. melted butter (I use salted butter)
• 3/4 cup date powder
• 2 tsp. vanilla essence
• 1/2 cup chopped walnuts
• 1 cup flour (Maida)
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 cup hot milk (can make it 1/2 cup also depending on the consistency; the batter needs to be thick so it can be spooned into the cake tin)

Method

Mash the bananas to a fine pulp. Add the eggs and beat to combine. I use an electric mixer. Add the butter and vanilla essence and beat again. Fold in sieved flour, baking soda and baking powder. Fold in the date powder. Add the milk and fold everything a few times until nicely combined. Mix in the chopped walnuts and spoon the batter into a prepared cake tin or into muffin moulds. Add some of the walnuts on top and bake in a preheated oven for 25-30 mins at 200 degrees C or until a toothpick comes out clean. Cool, slice and serve.

This is an AI generated recipe. I’ve tweaked it a little and it works well for me now.