Prep time: 20 minutes
Cook time: 1 hour
3 (375g) overripe bananas, weighed with the skin on
180g soft brown sugar
2 large eggs
100g sourdough starter
250g cake ﬂour
1 tsp ground cardamom
½ tsp bicarbonate of soda
1 tsp baking powder
¼ tsp SpinneysFOOD Fine Sea Salt
Pure Sunﬂower Oil
130g medjool dates
3 tbsp SpinneysFOOD Unreﬁned Raw Sugar
30g softened butter
1 Preheat the oven to 180°C, gas mark 4, and grease and line a 22cm x 12cm loaf tin.
2 In a large mixing bowl, combine 2 of the bananas and sugar and beat the mixture for 1 minute.
3 Add the eggs, one at a time, mixing until fully combined.
4 Add the sourdough starter.
5 Sieve the dry ingredients into the banana mixture and add the oil, mixing until just combined.
6 Pit and chop the dates.
7 Toast and chop the walnuts.
8 Fold the dates and walnuts into the mixture and pour the batter into the prepared loaf tin.
9 Peel and halve the remaining banana lengthways and place on top of the mixture, sprinkle the sugar over the top and place in the preheated oven.
10 Bake for 1 hour until golden brown and a toothpick comes out clean.
11 Cool for 20 minutes before removing from the tin and cooling on a wire rack.
12 Serve warm with the softened butter
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