Banana and date bundt cake

Name: Banana and date bundt cake
Yield: Serves 12
Ingredients: 50 g (1¾ oz) unsalted butter; 1 teaspoon salt; 130 g (4½ oz/½ cup) Greek-style yoghurt; 300 g (10½ oz/2 cups) plain (all-purpose) flour; 1 tablespoon baking powder; 3 large free-range eggs, beaten; 140 ml (4¾ fl oz) coconut cream; 2 large ripe bananas (350 g/12 oz), mashed; 220 g (7¾ oz/1 cup) caster (superfine) sugar; a pinch of salt; 125 ml (4 fl oz/½ cup) boiling water; 185 g (6½ oz/1 cup, lightly packed) light brown sugar; 1 teaspoon bicarbonate of soda (baking soda); 200 g (7 oz) fresh dates, pitted and chopped; 125 g (4½ oz) unsalted butter, diced

Preparation info

Serves
12

Difficulty
Medium

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

If you don’t already have one, it really is worth investing in a bundt tin, not only for this rather large and glorious cake, but for any large cake recipe. Bundt tins come in a range of beautiful moulded shapes and will make even the simplest of cakes look magical.

This cake is richly flavoured with banana and dates and is finished with a gooey caramel coconut glaze— strong flavours that are majestic enough to match its right royal shape.