How To make Banana Date Cake
2/3 c Nonfat milk
2 ts Vinegar
2 1/3 c Flour
1 2/3 c Sugar
1 1/4 ts Baking powder
1 1/4 ts Baking soda
1 ts Salt
2 Eggs
1 Egg white
1 1/4 c Mashed very ripe bananas
(about 3) 3/4 c Pureed Dates (replaces 3/4
Cup shortening) 1 ts Vanilla
1/2 c Chopped walnuts, optional
Powdered Sugar, optional Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. Each serving, without walnuts or powdered sugar, contains about: 212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams
carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams
carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat. Optional walnuts, per serving, contains about: 24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram
carbohydrates, .5 gram protein, .17 gram fiber.
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A very awesome and surprising recipe made with banana and dates | banana cake with out oven recipe
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A very awesome and surprising recipe made with banana and dates | banana cake without oven recipe
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Banana & Date Cake with Peanut Butter Frosting
Topped with a sweet peanut butter frosting, this banana and date cake (recipe below) is sure to become a new family favourite.
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Banana & Date Cake with Peanut Butter Frosting
Serves 15 Prep 25 mins (+ cooling time) Cooking 1 hour 5 mins
500g dried pitted dates, chopped
1½ cups (375ml) boiling water
1½ tsp bicarbonate of soda
150g butter, softened
1½ cups (330g) caster sugar
4 Coles Australian Free Range Eggs
2¼ cups (335g) self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
4 small bananas, halved lengthways
150g butter, extra, softened
1 cup (280g) smooth peanut butter
500g icing sugar mixture
½ cup (125ml) thickened cream
1. Preheat oven to 180°C. Grease a 5cm-deep, 20cm x 26cm (base measurement) cake pan and line base and sides with baking paper. Combine the dates and boiling water in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat. Stir in the bicarbonate of soda. Transfer to a heatproof bowl. Set aside to cool.
2. Meanwhile, use an electric mixer to beat the butter and half the caster sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
3. Add the date mixture, flour, ginger and cinnamon to the egg mixture and fold until well combined. Pour into the prepared pan. Top with the banana, cut-side up. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before transferring to a wire rack to cool completely.
4. While the cake is cooling, use a clean electric mixer to beat the extra butter and peanut butter in a bowl until pale and creamy. Add the icing sugar, in batches, beating until well combined. Add the cream and beat until smooth.
5. Spread peanut butter frosting over the top of the cake.
Serve with salted caramel topping and caramel popcorn
Want more easy recipes? Check out our ‘Apple and pear recipes’ playlist which includes:
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Spiced apple cake with brown butter icing:
Michael Weldon's Apple & Blackberry Cobbler:
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Ingredients
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Dates - 200 gm
Sugar - 1/2 Cup
Water - 1 Tbsp. & 3/4 Cup
All-purpose flour - 1 Cup
(1 Cup = 250 ml)
Baking powder - 1 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1/8 Tsp.
Sugar - 6 to 8 Tbsp.
Cloves - 3 Nos.
Cashew nuts
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Sunflower oil - 1/2 Cup
Banana Date Bread | Vegan, Paleo, Nut-Free, Oil-Free
PRINT THE BANANA BREAD RECIPE:
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Banana bread is such a classic that you likely already have your go-to recipe. But maybe you want to mix things up a little and try a more wholesome banana date bread recipe. If that’s the case, you’re in the right place. This banana date bread is moist, tender, hearty, and makes for the perfect breakfast bread or dessert. It’s vegan, grain-free (paleo), nut-free, oil-free, and refined sugar-free.
Even though I love banana bread, it’s sometimes hit or miss as to whether it turns out. For me, it’s one of the easiest breads to make, but also one of the easiest breads to mess up. It doesn’t rise. It’s undercooked in the center. It’s too dense. It burns on the top. It just doesn’t taste good.
If you've experienced any of these issues in the past, you will love this banana bread recipe that is foolproof.
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Date cake / Date and walnut cake Recipe
Date cake/Date and walnut cake
Sweet soft dates and crunchy walnuts ! yes the explosion of difference that makes our mouth happy :)
There are so many recipes for Date cake/ date and walnut cake.This is an easy to make Date cake .This cake is rich in natural fibers and natural sugar as dates are the superheroes in this cake:)
Complete written Recipe:
Method
Heat oven to 180C/160C fan/gas 4.
Cream the butter and sugar until light and fluffy, then slowly add the eggs ,coffee powder,and vanilla extract.
Sift in the flour, baking powder,into the batter.
Pour into the tin and bake for about 60 mins until a skewer comes out clean. Cool in the tin for 5 mins, then remove to a wire rack.
Now our Date cake / Date walnut cake is ready.
Enjoy the delicious Banana walnut cake :)
Background music credit:Nicholas Heidlas from sound cloud
Banana & Date Bread | Sundaebake
Banana & Date Bread
Recipe from
INGREDIENTS
125G Butter, softened
1 CUP (175G)Brown Sugar
1 TEASPOON Vanilla Extract
2 Eggs
2 CUPS Mashed Banana
1 CUP (140G) Dates, chopped
1¾ CUPS (255G) Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
⅓ CUP (80ML) Maple Syrup
maple cream cheese icing
500G Cream Cheese, softened
½ CUP (80G) Icing Sugar
½ CUP (125ML) Maple Syrup
METHOD
1. To make the maple cream cheese icing, mix the cream cheese, icing sugar and maple syrup until smooth. Refrigerate until needed. Preheat oven to 160°C.
2. Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, dates, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine.
3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 65–70 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.
4. Using a palette knife, spread the bread with the icing. Refrigerate for 30 minutes or until the icing is set. Slice to serve. Serves 6–8.
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