banana muesli loaf cake

Yet another recipe - Though I seem to be getting more writing done in the last few days my head is full of recipes and ideas for food. I have a week at home alone with the kids and I am determined not to reach for a single pouch of the ready made baby food... it's day two so we'll see how we get on. I've just been blitzing whatever me and the older one have with a stick blender for a few seconds for baby River, and it's going down a treat.
We have a glut of ripe bananas today, and I can't stand waste, so it's banana loaf time :) this recipe uses up three, and adds a load of yummy nuts and seeds and fibre goodness too. Hopefully should outweigh the sugar and butter, and make a nice treat for after school too. Makes two small loaves or one large, or twelve muffins if you prefer.

3 bananas, as brown and ripe as you like.
2 tbsp date syrup (but honey will do)
200g self raising flour
1/2 tsp baking powder
1 tsp ground nutmeg
150g salted butter, soft
200g light brown sugar
2 eggs
200g fruit and nut muesli (or a random mix of oats, nuts, dried fruit, coconut, sunflower seeds, linseeds, anything really)

Your oven should be preheated to 180 degrees C, grease your tins, and then roughly mash the bananas with the date syrup in one bowl. In another sift the flour, baking powder and nutmeg together, and add this to the bananas. In the bowl you used to sift the flour, cream the butter and sugar together till it's creamy, then add the two eggs, whisking with each addition. Add the bananas and flour to the egg and sugar mix, and combine in the muesli. Fold the mixture into your tins, and bake for around 50-60 mins, until a skewer comes out clean. Leave to cool completely, this cake improves over a couple of days so is perfect for keeping in the cake tin. Goes beautifully with a dollop of creme fraiche too.