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Prep 20 mins
Cooking 35 mins
Serves 8
You will need to freeze ripe bananas overnight to make the banana ice-cream. Alternatively serve with vanilla ice-cream or caramel sauce.
Preheat oven to 180°C/160°C fan-forced. Lightly spray a 28 x 18cm shallow cake tin or baking dish with oil and line base with baking paper.
Place the dates and the bicarbonate of soda in a bowl. Pour over boiling water and let it stand for 20 minutes to soften.
Meanwhile beat butter and sugar together with electric beaters until light and fluffy. Beat in the eggs, one at a time.
Fold in date mixture and then the flour, baking powder, apple and walnuts. Spoon mixture into prepared tin.
Bake for 30-35 minutes. Stand in tin for 10 minutes before turning out.
Place frozen bananas and yoghurt in a food processor. Blend until smooth. Serve with the sticky date pudding.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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