I made this recipe from scratch! Just to experiment making a GF, DF, SF cake. It turned out a bit holey and dense but delicious all the same, and even better toasted. Without creamed butter and sugar, cakes tend to have a few holes. I will also use a lighter touch next time and not overmix the batter.

2 c flour (I use spelt)
1 tsp baking powder
1 tsp cinnamon
1 c dates
2 ripe bananas
1 tsp vanilla extract
1/4 c water
1/4 c softened coconut oil

Preheat oven to 180C. Line a loaf tin with baking paper.
Whisk the flour, baking powder and cinnamon in a bowl. In a food processor blitz the dates, bananas, vanilla, water and coconut oil until smooth. Pour the date mixture into the dry ingredients and fold in gently. Do not overmix.
Pour into cake tin, decorate with slices of banana and brush with rice or maple syrup if you wish. Bake for 40-50 minutes until cooked through. Put a skewer into the cake to test. Cool in the tin for a few minutes before transferring to a wire rack.