*Banana, Rum, Date & Walnut Tea Loaf*
Makes 1 large loaf (9 by 5-inch loaf tin) Moist and delicious and filled to the brim with sticky dates, crunchy walnuts and rummy bananas! Beautiful cut into thin slices and spread with softened butter. 150g stoned dates, chopped (1 cup) 2 TBS boiling water
the finely grated zest and juice of one lemon 1 tsp bicarbonate of soda (baking soda) 2 medium very ripe bananas 1 TBS dark rum 85g baking spread (6 1/2 TBS, something like country crock will do) 55g dark soft brown sugar (1/4 cup packed) 170g Condensed milk (1 cup plus 1 1/2 TBS) 2 large free range eggs, lightly beaten 225g self raising flour (1 1/2 cups plus 2 1/2 TBS) 1 tsp baking powder 115g toasted walnut pieces (1 cup) Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper. Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely. Peel the bananas and put into a mini processor with the rum. Blitz until smooth. Stir this mixture into the date mixture. Cream together the baking spread, brown sugar and condensed milk until smoothly combined. Gradually mix in the eggs and then the date mixture. Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour. Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top. Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the centre should come out clean. Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped. |
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