Eating In

2 large ripe bananas, sliced
200g caster sugar
50g date syrup
50g unsalted butter
2 large eggs
250g self-raising flour
170 ml oil, he used grapeseed oil
1 tablespoon sour cream
1 teaspoon vanilla essence
1 teaspoon finely grated nutmeg
1 teaspoon bicarbonate of soda
½ teaspoon salt
Begin by lining a 20 cm cake tin with baking parchment. Place the butter, sugar and date syrup in a small pan and slowly bring to the boil. Add the sliced banana and cook gently for 5 minutes. The bananas should break up slightly but they will break up completely when mixed with the other ingredients. Turn the oven on to 180C. Whisk together the oil, sour cream and banana mixture until light and creamy. Sieve the dry ingredients together and fold in. Then transfer to the prepared baking tin. Bake for 35 to 40 minutes until a toothpick comes out cleanly.