Ingredients:
- 225 grams (8 oz) butter
- 225 grams ( 1 cup / 8 oz) sugar
- 3 -4 bananas – peeled and
- mashed with a fork on a plate
10 dates – cut up into little pieces - 225 grams (8 oz) flour
- 4 eggs – separated
Instructions
1. Preheat oven:
Preheat to 170°C (340°F). Grease and flour a 9×5 inch loaf pan or a Bundt pan.
2. Cream butter and sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add eggs:
Add eggs one at a time, beating well after each addition.
4. Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Add bananas and sour cream:
Mash ripe bananas until smooth, then stir in sour cream (or yogurt) and vanilla.
6. Combine:
Add the dry ingredients to the butter mixture alternating with the banana mixture.
(Start and end with flour.) Mix just until blended.
Stir in nuts if using.
7. Bake:
Pour batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool:
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Optional Glaze (for extra shine & flavor)
• ½ cup (60 g) powdered sugar
• 1 tbsp milk or cream
• ½ tsp vanilla extract
Mix until smooth and drizzle over the cooled cake.
