There are certain dates over the course of a work year when I feel the need to ply my colleagues with cake. Monday was one of those days. I considered trying a new cake recipe but, wanting one cake to suit vegans and non-vegans alike, I decided to play it safe with one of my own creations which has become a reliable fall back over the years.
This is it:
3 medium bananas
5oz self-raising flour (I use wholemeal)
4oz sunflower spread (choose one with a low water content)
4oz sugar (I normally use soft brown)
1oz pitted dates
1oz walnut halves
Preheat oven to 180°C/gas mark 4.
Thoroughly mix all ingredients in a food processor.
Lightly grease a 1lb loaf tin, pour the cake mix into the tin.
Bake for around 45 minutes, until a skewer or smooth knife comes out clean after poking into the centre of the cake.
Allow to cool in the tin for about 15 minutes, then turn out onto a wire rack to finish cooling.