70 min, 30 min preparation, wait 60 min
INGREDIENTS
3 tbsp sesame seeds (100 gr tray)
8 fresh dates (scale 250 gr), pitted
250 g wholemeal flour + 1 tbsp extra, sifted
125 g butter, at room temperature
125 g light brown sugar
3 tbsp kitchen syrup
2 eggs
3 bananas (over) ripe, mashed
1 ts ground cinnamon
2 ts baking powder
MATERIALS
grease proof paper, cake tin about 30 cm long, skewer
COOK
1. Line the greased cake tin with baking paper. Toast the sesame seeds in a frying pan without oil or butter for 3 minutes until golden. Let cool on a plate. Preheat the oven to 160 ° C. Cut the dates into small pieces and sprinkle with 1 tablespoon flour. This prevents them from falling to the bottom of the cake.
2. Beat the butter and sugar with a mixer 5 minutes until fluffy mass. Beat the syrup through. Add the eggs 1 by 1 and beat for another 3 minutes. Fold in the dates, banana, cinnamon, sesame, flour and baking powder. Spoon into the cake tin.
3. Bake the banana bread in the oven for about 70 minutes until golden brown. Check with toothpick. If it comes out clean, then the bread is done. Let cool for 20 minutes outside the oven and in the tin. Take the bread out of the tin and leave for 40 minutes to cool down further.
TIP
Extra tasty with a ginger-sesame glaze. Sift 150 gr icing sugar and add 1 tbsp ginger syrup and 2 tbsp hot water. Mix until smooth glaze, pour over the cake and sprinkle with 1 tbsp toasted sesame seeds.
P.S. Turned out amazingly yummie!