Directions

• Dry ingredients
• In a bowl, mix the flour, baking powder, baking soda, salt and v
  cinnamon
• Wet ingredients
• In a separate bowl, add sugar, olive oil, vinegar and yoghurt. Beat it for about 2 minuted until well combined.
  Electric mixer or a hand blender may work best but you can also beat by hand with appropriate spoon.
• Method
• Line a loaf tin with parchment paper and pre-heat oven at 180 degree Celsius (or 356 degree Fahrenheit or gas mark 4)
• Put the dates in a small sauce pan along with lemon juice and zest. Add measurement water and bring it to boil. Reduce the heat and simmer for 5 minutes until the dates are soft and pulpy. Switch off the heat and mash the mixture until it is cool. Leave it to cool.
• Mash/blend the bananas to make a puree and keep it aside
• Sieve the dry ingredients through into the wet ingredients mixture and mix well.
• Fold in the roasted chopped pecans and reserve some for decoration
• Spoon half of the banana cake mixture into the loaf tin
• Spoon over the date puree and spread evenly
• Add remaining banana cake mixture and level the surface
• Scatter the reserved pecans on the cake mixture surface
• Bake for 55-60 minutes in a pre-heated oven until risen and skewer inserted into the centre comes out clean
• Leave to cool in the tin for 15 minutes. Loosen at the end and transfer to the cooling rack