a recipe
A banana, date and choc chip traybake
Creates 16 squares
Ingredients
175g butter, room temperature
175g golden caster sugar
3 eggs
1 large ripe banana, mashed
2 bananas, for the top, sliced in half lengthways
1 tsp vanilla extract
175g plain flour
1/2 tsp baking powder
1/2 tsp fine salt
100g dark chocolate, chips or a bar chopped
75g dates, chopped
maple syrup to glaze, if you like
Line a 20x20cm baking tin with parchment and set aside.
Depending where you stand on the pre-heating your oven debate, do so now or nearer to putting the tin in 180C Fan / 200C
Cream together the butter and sugar until combined and fluffy. Add one egg at a time, allowing each to be incorporated before adding the next. Add the mashed banana, vanilla and mix. Add the flour, baking powder and salt and mix together. With a wooden spoon or spatula, fold in the chocolate and dates. When evenly combined, pour the mixture into the baking tin. Smooth out so it's even in the tin, arrange the sliced bananas on top (press lightly in the mix) then bake for 35-40 mins, or until the top is golden and firm to touch. You can use a skewer to test but beware the banana or chocolate will be gooey so don't over bake.
Allow to cool in the tin for 5-10mins. Glaze the top with maple syrup if you like before cutting into squares, enjoy warm or cold, will last 2-3 days in an airtight container.