SESAME, DATE AND BANANA CAKE
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it's surprisingly soft and light. You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it's worth the wait, if you can, for it to cool so that it can be assembled as a cake. A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky). But it's also worth seeking out local or artisanal brands closer to home. Always be sure your tahini is well stirred before measuring.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease an 8-inch/20-centimeter aluminum springform cake pan with butter, and line the base and sides with parchment paper.
- Make the cake: In a medium bowl, whisk together tahini and orange juice, and then stir in dates, bananas and sesame seeds, separating the date and banana pieces as you add them to the bowl so they don't clump together. Set aside.
- Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the eggs, in two additions, until combined, scraping the bowl down as needed.
- In a small bowl, whisk together flour, baking powder and salt, then add to the stand mixer bowl and mix on low speed for about 30 seconds, just to combine. Add tahini-date mixture with the speed still on low and mix until blended, then spoon the batter into the cake pan and smooth the top.
- Transfer cake to oven and bake for 30 minutes, until golden brown. Without removing it from the oven, carefully cover the cake loosely with aluminum foil. Continue to bake for an additional 25 to 30 minutes, or until cake is cooked through and a skewer inserted in the middle comes out clean. Remove from oven and set aside to cool in the pan on a wire rack.
- While the cake is baking, make the icing: Place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 to 2 minutes, on medium speed, until combined and airy, scraping down the sides of the bowl as needed to mix thoroughly. Set aside until cake has cooled.
- Make the caramelized bananas: Heat broiler on its highest setting, with a rack placed about 4 inches/10 centimeters beneath the heat source. Arrange banana slices closely together on a small baking pan and sprinkle generously with sugar. Broil bananas for 2 to 3 minutes, until sugar has melted and caramelized. Remove from oven and set aside to cool.
- To assemble, remove the cake from the pan and transfer to a plate. Spread icing generously over the top of the cake. Arrange the caramelized bananas on top, then drizzle with date syrup.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 329 milligrams, Sugar 38 grams, TransFat 0 grams
BANANA DATE CAKE WITH WALNUT & HONEY GLAZE
Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
- Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
- To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.
Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CARAMEL, BANANA, & DATE LOAF
This is a recipe I tore out of a magazine. i made it this week, and it was so delicious! It disappeared very quickly, and I have been asked to make another. My kids loved it and took slices in their lunch boxes. Even my eldest, who is kinda fussy and never eats cake..just LOVED it!
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Grease a 14cmx21cm loaf pan, line base and long sides.
- Combine flour, bicarb, and nutmeg in a large bowl. Stir in dates and brown sugar. Make a well in the centre, add juice, butter, egg, and bananas. Mix with a wooden spoon until smooth. Pour mixture into prepared pan.
- Cook at 180C for about 1 hour.
- Stand cake in pan for 5 minutes before turning out on a rack.
- Serve warm or cold, with a little butter.
GRANDMA'S BANANA DATE CAKE
Old fashioned, this is from my Family Recipe Box. From the Family Recipe Box, in Grandma's handwriting and dated 3/13/76. Attributed to "Schopf."
Provided by Julesong
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease well a 9 by 5 by 3 inch loaf pan.
- Sift flour, baking powder, soda, and salt.
- In large bowl with electrix mixer at high speed, beat butter, granulated sugar, eggs, and vanilla, occasionally scraping side of bowl with scraper, until light and fluffy- about 3 minutes.
- In small bowl, combine banana and buttermilk.
- At low speed, beat in flour mixture (in fourths) alternately with banana mixture in 3rds- about 1 minute.
- Stir in dates and nuts.
- Bake 1 hour and 10 or 15 minutes.
- Cool on rack 15 minutes in pan, then turn out on rack until cool.
- Dust with confectioner's sugar.
Nutrition Facts : Calories 4038.8, Fat 124.9, SaturatedFat 65.2, Cholesterol 671.9, Sodium 3099.2, Carbohydrate 682, Fiber 23.4, Sugar 384.7, Protein 62.9
BANANA & DATE CAKE | ASDA GOOD LIVING
For a strong banana flavour, use very ripe and soft bananas with skins that are spotty and turning brown.
Provided by Asda Good Living
Categories Baking
Time 1h40m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180C/160C Fan/Gas 4. Line a deep 18cm square cake tin.
- Cut each date into four pieces using kitchen scissors. Put in a small pan with the dark rum or orange juice and heat gently until it comes to the boil. Turn off the heat and leave until cool.
- Mash the banana in a bowl with a fork and set aside. Beat the butter, sugar and orange zest until light and creamy. Beat in the eggs, one at a time, adding 1 level tbsp self-raising flour with each one. Stir in the rest of the flour, the prepared dates and mashed banana.
- Put the mixture in the lined cake tin, level the top and bake in the oven for 50-55 minutes or till the top springs back when lightly pressed.
Nutrition Facts : Calories 125 kcal, Fat 5.1 grams, SaturatedFat 2.9 grams, Sugar 11 grams, ServingSize 36g grams
BANANA CHOCOLATE CHIP CAKE
This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.
Provided by Debbie Menges
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine bananas, egg, melted butter and milk.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix.
- Stir in chocolate chips.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g
BANANA DATE BREAD
A great banana bread that uses the least amount of oil I've seen compared to some other banana bread recipes. Tastes great all by itself or add a little butter or cream cheese to make it even better. Leave the dates and/or nuts out if that's not your thing.
Provided by Marc R.
Categories Breads
Time 1h10m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat together the oil and sugar.
- Add the egg and mix well.
- In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, combine the bananas, water and vanilla extract.
- Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
- Stir in dates and nuts (if desired).
- Turn mixture into a greased and floured 9" x 5" loaf pan.
- Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
- Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.
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- Mix the light muscovado sugar with the margarine or butter if using until light and fluffy. Use either a hand whisk or a spoon.
- Add the flour, milk, eggs, cinnamon and baking powder to the bowl. Mix until everything is well combined.
- In another bowl, lightly mash the bananas using a fork and then add these along with the dates and walnuts and stir them in well.
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