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Preheat the oven to 160˚C, gas mark 3. Grease and line a 900g loaf tin. Using electric beaters, beat together the butter, muscovado sugar, flour, spices, eggs and date nectar until smooth and creamy. Mash the bananas and beat into the mixture along with the chopped dates.
Spoon into the prepared tin and smooth the top. Sprinkle over the demerara sugar and bake for 1 hour 15 minutes, until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn out and drizzle over a little more nectar. Leave to cool completely before slicing.
Typical values per serving when made using specific products in recipe
Energy | 1,758kJ/ 420kcals |
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Fat | 20.3g |
Saturated Fat | 12.4g |
Carbohydrates | 54.2g |
Sugars | 33.9g |
Fibre | 1.8g |
Protein | 5g |
Salt | 0.3g |
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