250g of self raising flour
10 large dates
Handful of dried cranberries
Handful of sultanas
1 very ripe banana (more recommended)
100ml olive oil
Splash of vanilla essence
The dates and cranberries were liquidised in 125ml of water until thick and smooth. The date mixture was added to the flour along with the rice milk, oil and bananas. The sultanas and a splash of vanilla essence were chucked in and mixed. The entire contents of the bowl were poured into a loaf tin and baked at 190C/380F for about 40 mins.
The loaf was then cooled for 20 minutes before being sliced and eaten.
Surprisingly moist for a cake with no eggs, and quite sweet, despite there being no sugar. However, quite dense for a cake of this kind. Would require additional bananas to truly excel.