1. Preheat oven to 350f degrees. 2. Lightly grease a deep 8 inch removable bottomed or springform cake pan. 3. Line the bottom of the pan with baking parchment or waxed paper. 4. Peel and chop the banana. 5. Process with the lowfat spread and dates. 6. Add 1 egg and 1 tablespoon of the flour to the creamed mixture. 7. Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour. 8. Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces. 9. Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration). 10. Squeeze the juice from 2 lemons. 11. Stir the grated lemon rind and juice into the mixture. 12. Spoon the batter into the prepared pan and level the top. 13. Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean. 14. Cool on a wire rack. 15. Decorate with the pared lemon rind. ---------------------------------------------------------------------------
Nutrition
Ingredients
