Instructions: Place the remainder in a small heavy based pan and add the lemon rind and juice and 90ml water.

Cover and bring to the boil on the simmering plate then cook in the simmering ovenfor 15 minutes until the dates are soft and pulpy.

Mash with a fork.

Mash the bananas until smooth.

Cream the butter and sugar together in a bowl until pale and fluffy.

Add the banana pure eggs and vanilla. Sift the flour and baking powder into the bowl and beat until thoroughly combined.

Spoon a third of the banana mixture into the prepared loaf tin and level the surface. Spread half of the date purbe over the surface.

Repeat these layers then cover with the remaining banana mixture.

Cut the reserved dates into thin lengths and scatter them over the surface.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the second set of runners for 20 minutes or until golden brown.

Move the plain shelf to the middle of the simmering oven.

Carefully transfer the cake to this shelf positioning it towards the back.

Bake for a further 1 1/4 to 1 1/2 hours until cooked through to the centre.

Bake on the grid shelf on the floor of the baking oventowards the front right hand side for 1 1/4 to 1 1/2 hours until firm to the touch covering with foil after 30 minutes if the top appears to be overbrowning.

Leave in the tin for 15 minutes then transfer to a wire rack to cool.

Store in an airtight container for up to 1 week.

The date puree must be similar in consistency to the banana mixture. If too thick add a tittle water

Makes 8 slices

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