½ cup diced dates
¾ tsp baking soda
½ cup boiling water
130g butter, softened
½ cup Chelsea Dark Cane Sugar
2 eggs
2 Tbsp Chelsea Blackstrap Molasses
2 bananas, mashed
2 ¼ cups self-raising flour

Drizzle Icing:
2 cups Chelsea Icing Sugar
30g butter, softened
1 Tbsp Chelsea Golden Syrup
½ tsp instant coffee dissolved in 1 tablespoon hot water

Pre-heat oven to 170°C. Grease a ring tin and line the base with baking paper.

In a medium bowl combine the dates, baking soda and boiling water and let stand for an hour.

Using an electric beater, cream butter and sugar for 4-5 minutes until fluffy and pale. Add eggs one at a time beating well between each addition,  beat in molasses.

Remove from the beater and fold in bananas, dates and liquid. Sift over flour, mix all together and spoon into prepared tin.

Bake for 40-50 minutes until golden and a skewer inserted is removed cleanly. Cool in tin for 5 minutes then turn out onto a cooling rack.

Drizzle icing: Combine all ingredients, adding hot water in stages until a drizzle consistency is reached. Drizzle over cooled cake.