Makes 20 squares

Ingredients

3 large ripe bananas, mashed
8oz / 225g / 1 cup unsalted almond nut butter
3 large eggs, beaten
¾ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
1 tsp ground mixed spice
6oz / 170g / ¾ cup chopped dates

Preparation Method

1 Preheat the oven to 180°C / 350°F / gas mark 4 and line an approximately 10 inch (25cm) square baking tin with baking parchment.
2 In a large bowl, mash the bananas well.
3 Add the almond nut butter, beaten eggs, baking soda, salt, vanilla extract, and mixed spice, and stir well. The batter will be quite runny at this stage.
4 Fold in the chopped dates, if using.
5 Pour the batter into the prepared baking tin. Bake for around 30 minutes; when it’s ready, the top will be browned and a skewer inserted into the middle will come out clean.
6 Allow the cake to cool completely in the tin before turning out, cutting and serving. Store in an airtight container in the fridge.