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Tin can cake part 3 (banana, date and walnut) from Sweet (page 140) by Yotam Ottolenghi and Helen Goh

  • bananas
  • Medjool dates
  • light brown sugar
  • walnuts
  • self-raising flour

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Notes about this recipe

  • eliza on March 11, 2018

    These cakes were very good. I liked the method of heating the dates with the sugar, butter and water since that softens the dates making them easier to cut in the finished loaf. I'm glad I made the date mixture ahead of time as it takes quite a while to cool. I cut back the sugar by about 10% and it was still plenty sweet. Again there is self raising flour in this recipe so I used all purpose plus 2.25 teaspoons of baking powder for the flour. Along with the extra baking powder as stated in the recipe, this seemed about right. Three mini loaves took 40 minutes at 350 convection in my oven. In the future I will make this again when I want a sweeter loaf and/or I have only 1 banana, and I will continue to make the Smitten Kitchen banana loaf for a less sweet/more bananas version.

  • lou_weez on September 15, 2017

    When I make banana cake, it's usually because I have a glut of overripe bananas. This cake however, only uses 1 banana , so I doubled the recipe (2 bananas...woohoo!!) and made two loaves. The cake itself is very nice, sweet and soft with a slightly chewy crust. I will definitely make this again, though I might try knocking back the sugar and adding a banana.

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