This is the ‘adult’ version of a rich and moist cake that is too often relegated to children’s lunch boxes. If you feel so inclined, you can replace the butter and whiskey icing with a lemon and rum icing.
*does not include resting time
WHAT YOU NEED
For the cake
120g soft fresh dates (Medjool if possible)
300g very ripe bananas
225g plain flour
1 level teaspoon self-raising flour
100g muscovado sugar (whole cane sugar)
175g lightly salted butter, softened
3 tablespoons honey
2 eggs, beaten
For the icing
200g icing sugar
1 teaspoon natural vanilla extract
30-50ml whiskey or bourbon
WHAT TO DO
Preheat the oven to 160°C. Butter and flour a medium-sized loaf tin. Cut the dates into small pieces. Peel the bananas and mash them with a fork.
Combine the flours and muscovado sugar in a mixing bowl, then add the softened butter, honey and eggs. Beat for 2-3 minutes, until the mixture is quite uniform. Next, add the dates and mashed bananas. Mix together well.
Pour the batter into the loaf tin and bake for 1 hour. Take the cake out of the oven and let it cool slightly while you make the icing.
Melt the butter and pour it into a mixing bowl containing the icing sugar and vanilla extract. Beat everything together well before adding the whiskey, which will give the right consistency to the icing.
Cover the cake with icing, without taking the cake out of its tin, then let it cool and absorb the icing. Serve the cake once it is cold and the icing is dry.