This recipe comes to us courtesy of Bradley Johnston, owner of Canteen. It’s a customer favourite and sells out fast, so if you can’t buy it in-store, have a go at making it instead.
- 4 over ripened bananas, mashed
- 2 eggs
- 1 cup sour cream
- 200g melted butter
- 3/4 cup soft brown sugar
- 2 1/2 cups self raising flour
- 1 tsp vanilla
- 1/2 tsp ginger spice
- 1/2 tsp cinnamon
- 1/2 cup finely diced walnuts
- 1/2 cup finely chopped dates
Set oven to 170°C .
Line a loaf pan or any cake tin with baking paper.
Whisk eggs, sour cream, butter and spices in a bowl.
Fold through flour, then fold through mashed bananas, walnuts and dates.
Pour into cake tin.
(I like to cut one banana long ways in half and place on top of batter. This looks nice once cooked.)
Bake for approx 40 minutes but keep testing by sticking loaf with a knife to make sure fully cooked inside. (I find it best to let stand for 15 minutes before cutting.)
I think this is so delicious warm and smothered in butter!