Banana & Date Tea Bread

Serves 12
Only 162 calories per serving

This is a recipe handed down from my mum, my sisters and I all make it, it's really moist and moorish.  Kids love it and it's so simple.  Give it a go.  It's lovely with marg or butter spread on it - 1 slice is never enough!

2 large ripe bananas
60g light brown muscovado sugar
60g butter/marg
2 medium eggs, beaten
175g wholemeal/plain flour
2 level tsp of baking powder
2 tbsp milk
125g ready to eat dates, stoned and chopped
2 tsp ground cinnamon

2 lb loaf tin, greased

1. Set the oven to gas mark 4/180 degrees.
2. Mash the bananas in a large mixing bowl, then add the rest of the ingredients, expect for the dates.
3. Beat well until mixed.  Stir in the dates, pour the mixture into the loaf tin and smooth the top.
4. Bake for about 50 minutes or until golden and cooked through.  If the top starts to brown too much, cover with brown paper or foil.  Cool in the tin for 10 minutes after it comes out of the oven and then turn out onto a wire rack to cool.

Can be wrapped in cling film and frozen for up to 2 months.