To make the banana bread, peel the bananas and place them in a large mixing bowl. Mash well and then add the coconut sugar and combine. Whisk the egg in a separate bowl and then add to the mixture along with the spread. Whisk until fairly smooth, with the banana in the mix it will never be as smooth as a standard cake mix.
Add in the flour and baking powder and fold it through. Line a small cake tin with greaseproof paper and tip the mixture in. Bake in the oven at 180 degrees for 25-35 minutes until cooked throughout, stick a knife in the centre and it should come out dry.
Remove the cake from the oven and leave to cool for 30 minutes or so and then cover the top with a sheet of brown paper and place in the fridge for 2 hours or overnight until you’re ready to ice it. I find it’s best to wait until the moment you’re ready to eat it and then ice it rather than icing it and then refrigerating it.
When you are ready to make the icing, remove your cake from the fridge and let it come to room temperature, it will take about a hour, while you prepare the icing.
Place the dates in boiling water and leave to soak for ten minutes until softened. Then tip them, along with the water, into a food processor and blitz to a smooth paste. Tip the paste into a mixing bowl and combine with the peanut butter. Place this in the fridge for at least 30 minutes so that it is completely chilled. Then mix in the yogurt and chill again for 30 minutes or so, or until the cake is ready to ice.
Slice the cake in half through the centre so you have two rounds of cake. Place three quarters of the icing on the first round and spread it evenly. Then place the second half on top and dollop the remaining icing on top and gently spread it evening all over the top. Sprinkle with some freshly cut nuts, I’ve chosen almonds.
