Ever hit that afternoon slump and reached for a chocolate or biscuit? Dates are pretty much the Middle Eastern equivalent to a biscuit with your tea/coffee and have saved me from the biscuit tin on many occasions. They’re also all over the place at the moment as a healthier natural sugar alternative. Healthy is not an adjective I’d use to describe this cake. Despite the bananas and the dates, there are all the usual suspects – butter, eggs, flour. It wouldn’t hurt to have yourself a little slice though; there are worse things for your waistline (hello blondies).
For some light reading with that cuppa check Y Magazine where this recipe featured.
- 40g pitted dates
- 2 tbsp as water
As easy as 1,2,3.
- De-stone the dates and soak them in warm water until soft.
- Drain and place the dates in a food processor.
- Add 2 tbsp. of water and blend until smooth and creamy.
Banana Date & Walnut Cake:
This recipe originally called for honey but I substituted that for by date paste and reduced the amount of sugar resulting in a toffee like sweetness that isn’t too overpowering.
- 175g butter
- 200g self-raising flour
- 75g sugar
- 3tbsp date paste
- 2 large eggs (beaten)
- 1tsp cinnamon
- 100 chopped dates
- 350g bananas (weighed in their skins)
- 50g chopped walnuts
- Preheat the oven to 160C/140 Fan
- Grease and line an 18inch cake tin (you could also use a bundt tin)
- Take the butter out of the fridge and let it soften while you pit and chop the dates.
- Place the eggs, butter, flour, sugar, cinnamon and date paste in a large bowl and beat until light and creamy – you’ll be able to see the colour of the batter change and become paler.
- Mash the bananas and chop the walnuts.
- Add the bananas, dates and walnuts to the creamed mixture and stir with a wooden spoon until combined.
- Spoon the mix into a cake tin and level it off, it’ll be quite thick.
Bake for 40 – 50 minutes until a skewer inserted into the middle of the cake comes out clean.
For the date glaze:
- 50g butter
- 2tbsp date paste
- 2tbsp honey
- 50g chopped walnuts
- Heat all the ingredients except the walnuts in a saucepan.
- Bring to the boil and allow to bubble for about a minute until it has thickened slightly.
- Stir in the walnuts and remove from the heat.
- Allow it to cool for a couple of minutes before pouring over the cake.
Pour yourself a cup of tea or coffee for and cut yourself a slice for all your hard work.
**Wordpress hasn’t been getting on with the internet here but I seem to have worked around it, fingers crossed**