Easy and quick to make this cake is moist and fluffy and not over-sweet.
Preheat oven to 180℃/350F.
Line base and sides of a 20cm cake tin with baking/parchment paper.
Soak chopped dates in 150ml of just boiled water for 10 minutes while you prepare the rest of the ingredients.
Measure and sift flour, salt, and baking powder into a bowl. In another bowl, whisk softened butter and egg until well-combined adding a spoon of the flour mix if it starts to separate.
Mash together the banana and dates (and the soaking liquid) with a fork or potato masher and add to the butter and egg mix to make a sloppy mixture.
Stir the flour gently into the mixture until well-combined.
Pour into the prepared cake tin and bake for 30 minutes or until a skewer, when inserted, comes out clean. Cool in the pan on a rack.
Prepare the sauce while the cake is baking. Put the sugar in a saucepan over medium heat stirring with a wooden spoon occasionally until the sugar dissolves.
Add the coconut cream (take care to avoid splashes from the melted sugar) and mix well. Simmer for two minutes.
Mix in the butter, salt and shredded coconut fully, then pour a quarter to a third of the mixture over the top of the cake (preferably while it is still warm). Reserve the balance sauce in a small bowl for those with a sweeter tooth.
0 servings