Banana, date and walnut cake
Yes, it's possible to have your cake and eat it, without the added sugar! Bananas are a rich source of iron and fibre, plus dried dates are a good source of potassium, copper, magnesium, and walnuts are an excellent source of omega-3 essential fatty acids... so this cake gets the thumbs up for healthy skin!
(Makes 8-10 slices)
Ingredients:
70 ml olive oil3 eggs, beaten4-5 large ripe bananas, mashed50g Greek yogurt200g walnut pieces300g chopped dates ( the pitted square packs are great)400g wholemeal spelt or rye flour1 heaped tbsp baking powder3 tsp ground cinnamonCup of green tea cooled, to use to slacken mix
Method:
Preheat the oven to 180C/160C fan/gas 4. Lightly oil a 23cm spring-clip ring cake tin or a lined 2L loaf tin.
Pour the oil in a bowl, then beat in the eggs and mashed banana and yogurt, and beat until smooth (this can be done in a food processor)
Stir in the walnuts and dates then fold in the flour, baking powder and cinnamon. If the mixture seems a little dry, add some green tea (or milk) to slacken to a thick batter consistency.
Pour into an oiled and lined tin and bake in the middle of the oven for 45 minutes or until well risen and browned. To test when cooked insert the point of a sharp knife or skewer; it should come out clean.