INGREDIENTS:

 400g bananas, weighed with skin on
1 tbs lemon juice
300g self raising flour
1 tsp baking powder
125g caster sugar
125g butter, melted
2 large eggs, beaten
175g ready chopped dried dates
50g walnut pieces
HOW TO:

 Start by peeling and mashing the bananas with the lemon juice.

 Put the flour, baking powder and sugar in a mixing bowl. Add the mashed bananas, melted butter and eggs and mix everything together. If you use a stand or hand mixer, do it at medium speed for about 4-5 mins until all ingredients are nicely combined. Reduce speed and stir in the dates and walnuts, mixing for another minute or two. 

 Grease a 1kg loaf tin - I use this release a cake spray but you can do it the traditional way with butter and flour. Cut a piece of parchment / baking paper big enough to line the base and the 2 long sides of the tin. Fill 3/4 of the tin with the mixture and bake at 160C (fan oven) for 1h 10 mins. Leave to cool for 10 mins before removing from the tin and serving. It should last about 4-5 days in an airtight container.
TIP: If your tin is slightly smaller and you end up with a little extra mixture, it's better to make cupcakes than to force too much cake mixture into the tin.

 I really enjoyed this recipe. It's not as fluffy as your traditional cake but very tasty nonetheless. If you wish to make it gluten free, just replace the flour and the baking powder for gluten free options you can find in any supermarket. In the UK I've tried the brands Doves Farm and Freee. 
My Personal Rate: 8/10