In an
update to my usual
STP, this is one I made for some guests this week. It’s adapted from weight
watchers. I doubt that my version is still low fat or diet friendly. The sauce
definitely isn’t. The cake turned out really well, with a good banana smell and
it was moist and sticky. I’ll definitely make it again – its particularly good
for using up bananas that are past their best.
100g
brown sugar
100g
butter
Some
vanilla extract
150g
self-raising flour
1
teaspoon of bicarbonate of soda
2 mashed
overripe bananas
100g of
stoned dates, chopped up small
A
dribble of milk
2
tablespoons of golden syrup
Cream
the butter and the sugar until soft and fluffy. Add the eggs, one at a time and
beat until combined with the butter and sugar. Sift in the flour and the bicarb
and stir it in to combine. Add the
remaining ingredients and mix until they are all incorporated.
Pour
this into a greased and lined tin – I used a 22 cm cake tin. Pop it into an
oven preheated to 180° and bake for 30 minutes. Check it, as it may need
another few minutes.
Once
cooked, turn out onto a wire rack to cook.
Serve
with good vanilla ice cream and loads of sauce.
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