2 cups wholemeal self-raising flour
1/2 teaspoon bi-carb soda
1 teaspoon ground cinnamon
1/3 cup grapeseed oil
1/2 cup light agave nectar, you can use honey or maple syrup
1/4 cup milk
1 teaspoon vanilla extract
3 fully ripe bananas, mashed
1/2 cup chopped pitted dates
2 firm bananas, peeled and halved
Preheat oven to 180C (160C fan forced). Lightly grease and line the base of a 20cm round cake pan. Sift flour, bi-carb and cinnamon into a bowl and set aside.
Whisk oil, agave nectar, eggs, milk and vanilla together in a bowl. Add the bananas and whisk to combine. Fold in sifted flour and spice with the dates.
Pour mixture into prepared pan. Top with halved bananas. Bake for 1hr or until cooked when tested with a skewer. Cool in pan for 10 min then turn out onto a wire rack to cool completely. Store in an airtight container.