Banana and Date Tea Cake Recipe

I thought it was about time I published a healthy recipe for those of you who need some light relief….a healthy cake that can suit all the different types of anti-inflammatory diet with a few substitutions of ingredients to suit your specific diet.


225g (8oz) Gluten Free Self Raising Flour (I use Doves)

1/4 tsp Bicarbonate of Soda

1/2 tsp Salt

75g (3oz) Fat which can be Butter or Coconut Oil

75g (3oz) Stones Dates

75g (3oz) Castor Sugar or Honey or Maple syrup or more Stoned Dates

2 Large Eggs

255g (9oz) Banana Flesh, not including the skins

2 Tbsp Seeds or nuts ie Chia, Pumpkin, Walnut pièces


Switch oven onto 160 degrees fan, 175 normal

Grease and base line a deep 8″ round cake tin

In a food processor/ magi mix put the flour, Bicarb, salt and fat, blend for a minute to get it to breadcrumb consistancy.

Add the dates, sugar, eggs, broken up banana and blend until combined and the dates are chopped up but still slightly visible.

Add the seeds and give it a quick whizz to mix in….then pour into your cake tin. It should be quite a runny mixture, but ensure it is evenly spread over the bottom of the tin.

Put in the middle/ top of the oven and cook for 35 – 45 minutes, until a skewer comes out cleanly.

Remove from the tin and cool on a wire rack.

You can add a topping to make it more fancy….but most of them are not very good for the diet. You can mix A thick yogurt with grated orange zest and a drop of honey to make a nice topping that is healthy, but the yogurt will mean you need to keep the cake in the fridge…..if it lasts that long!

This recipe can be adapted quite easily to suit your tastes and you can always add more seeds and the odd vitamin supplement powder if you want to boost its effectiveness.


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