Bread Baker’s Date and Banana Tea Cake

Preheat the oven to 350°F. Grease a 8.5 x 4.5-inch loaf pan with butter and line the bottom with parchment paper or a silicone liner.

Spread the walnuts (if using) in an even layer on a sheet pan. Toast until fragrant, 7 to 10 minutes. Remove the pan from the oven and let cool completely. Roughly chop the walnuts.

In a large bowl, sift together the flour, baking powder, baking soda, and cinnamon. Whisk in the sugar. Add the chopped date pieces and toss to coat (this keeps them from clumping together in the dough.

In a separate large bowl, using a large fork, mash and stir together the melted butter, bananas, buttermilk, sourdough starter, molasses, eggs, vanilla, and salt. Add the flour mixture and the walnuts (if using). Using a large spatula, stir until well combined. Scoop the batter into the prepared loaf pan. If you like, you can slice a banana thinly longwise and lay the slices over the top of the batter. Sprinkle the remaining 2 teaspoons sugar over the top.

Bake until the center of the cake feels set, 60 to 70 minutes. Remove the pan from the oven and let the cake cool in the pan for 30 minutes.

Run a butter knife or offset spatula around the sides of the pan to make sure the cake is loose, and then unmold the cake and put it on a plate. Let the cake cool completely. The cake will keep well wrapped or in an airtight container at room temperature for a few days. I think it’s actually best on day 3.