A toothsome banana cake with caramel-like pieces of date dotted throughout. Great with a cuppa and when you want a substantial piece of cake, this cake hits the spot! I can not stress how, much I am loving sourdough cakes, they are not overly sweet and have an amazing texture.
1/3 cup rapeseed oil
3/4 cup unrefined soft dark brown sugar
1/4 cup date syrup, or other syrup
1 cup sourdough starter
1 tsp vanilla bean paste/ vanilla exstract
1 cup of mashed/ puréed ripe banana
2 cups organic plain white flour
1 1/2 tsp baking soda
pinch o’ fine sea salt
1 1/2 cups medjool dates, quartered
Preaheat the oven to 180c/350f and line a 8″ cake pan. Cream together the sugar, oil and syrup, then fold in the sourdough starter,banana and vanilla. Sift and fold in the flour, baking soda and salt. Toss the chopped dates in a little flour so they don’t all clump together. Now fold the dates into the cake batter. Pour into the cake pan and bake for 1 hour until a skewer inserted into the cake comes out clean.