2 ripe bananas
1 tsp bicarbonate of soda
2 tbsp hot milk
4 oz (125 g) polyunsaturated margarine
6 oz (175 g) caster sugar
2 eggs
8 oz (225 g) sifted plain flour
1 tsp baking powder
4 oz (125 g) chopped stoned dates
1 tsp bicarbonate of soda
2 tbsp hot milk
4 oz (125 g) polyunsaturated margarine
6 oz (175 g) caster sugar
2 eggs
8 oz (225 g) sifted plain flour
1 tsp baking powder
4 oz (125 g) chopped stoned dates
method
1. Mash 2 ripe bananas in a mixing bowl.
2. Dissolve 1 tsp bicarbonate of soda in 2 tbsp hot milk and mix with bananas.
3. Add 4 oz (125 g) polyunsaturated margarine, 6 oz (175 g) caster sugar, 2 eggs, 8 oz (225 g) sifted plain flour and 1 tsp baking powder and beat well for 2 minutes until thoroughly combined.
4. Stir in 4 oz (125 g) chopped stoned dates.
5. Turn mixture into a greased and lined 2 lb (1 kg) loaf tin and bake in a preheated oven Mark 4 (180°C) 350°F for 1 - 1 1/4 hours, until the loaf is risen and golden brown and a skewer inserted into the centre comes out clean.
6. Turn out on to a wire rack and leave to cool completely.
7. Slice and wrap individually in plastic film and freeze for up to 3 months.
2. Dissolve 1 tsp bicarbonate of soda in 2 tbsp hot milk and mix with bananas.
3. Add 4 oz (125 g) polyunsaturated margarine, 6 oz (175 g) caster sugar, 2 eggs, 8 oz (225 g) sifted plain flour and 1 tsp baking powder and beat well for 2 minutes until thoroughly combined.
4. Stir in 4 oz (125 g) chopped stoned dates.
5. Turn mixture into a greased and lined 2 lb (1 kg) loaf tin and bake in a preheated oven Mark 4 (180°C) 350°F for 1 - 1 1/4 hours, until the loaf is risen and golden brown and a skewer inserted into the centre comes out clean.
6. Turn out on to a wire rack and leave to cool completely.
7. Slice and wrap individually in plastic film and freeze for up to 3 months.
serving amount
serves 6
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