Preheat the oven to 160C/140C fan/gas 3. Grease a loaf tin and then line with baking parchment.

Place the gluten free flour, dairy free spread, cinnamon and sugar into a large mixing bowl and mix together. Then add the eggs and syrup and mix until it forms a light batter.

Mash the bananas and add to the mixture with the dates and 75g of the walnuts – reserve the remaining 50g of nuts to the side for topping later.

Stir the cake mixture until fully combined and then pour into the loaf tin. Sprinkle the remaining chopped walnuts on top.

Bake for 50-60 minutes in the centre of the oven, until the cake is golden and firm to the touch, and you can pull a skewer out clean from the centre.

Cool in the tin for 15-20 minutes before carefully removing and cooling on a wire rack. Slice up and serve with a cuppa!