I like to think it is a sophisticated cake to have with tea or with some ice cream and stewed apples for dessert. Whenever I bake this, I usually leave out the dates and pecans because I never buy them.
This recipe is adapted from Stephanie Jaworski at JoyOfBaking.com. I absolutely love it because it combines two of my favourite fruit into an original-tasting breakfast or snack food.
Frozen blueberries are easier to work with. With the banans, I like to mash them with a potato masher in a flat-bottomed bowl.