This vegan date and walnut cake has a great texture and is delicious sliced, slathered with plant-based spread and enjoyed with a cup of hot tea. Bliss.
Put the dates, bicarbonate of soda and lemon rind in a bowl.
Add the hot tea. Leave to soak for 10 minutes, until soft.
Put the margarine and sugar in a bowl. Whisk until light and fluffy - some plant margarines whip better than others, so don't worry if it's a bit liquid.
Add the mashed bananas. Stir through.
Add the soaked date mixture and mix.
Add the flour and fold through.
Gently fold in the walnuts.
Grease a 1 lb loaf tin and line the base with non-stick baking paper and spoon the mixture into it, levelling off. Top with the walnut halves in a line down the centre.
Bake for 35-40 minutes or until risen, firm and golden brown.
Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.