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Banana Date Cake

Here is another recipe for those overripe bananas. Let’s face it. You can only make so many banana breads. This makes one 8-inch round. You can double the recipe if you want to make a layer cake. For a brag worthy dessert, top cake with a drizzle of melted chocolate and some sliced almonds. Little whipped coconut cream would be sublime.

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  • 10 dried dates, pitted
  • 4 bananas, roasted
  • 1/3 c maple syrup
  • 1/4 c applesauce
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 1/4 c paleo all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/2 tsp sea salt

Preheat oven to 350 degrees and lightly grease 8-inch round cake pan.

Place bananas on a foil lined sheet pan. Pierce bananas with fork by 1-inch increments. Bake in oven for 15 minutes. Remove from oven and set aside to cool.

Place dates in a large bowl and cover with boiling water. Set aside for about 5-10 minutes to soften dates. Break up dates with a fork. Add bananas and mash both together; blending together but still keeping it chunky. Add maple syrup, applesauce, lemon juice and vanilla. Whisk ingredients until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and sea salt. Fold dry ingredients into the banana mixture. Pour into prepared cake pan. Bake for 30-35 minutes. Place on cooling rack and let cool completely before removing from cake pan.

Chocolate Drizzle:

  • 1 tsp virgin coconut oil, melted
  • 1/4 c chocolate chips

Melt oil and chocolate chips in a glass measuring cup in the microwave. This takes about 30-45 seconds. Drizzle or spread on top of cake. Sprinkle some sliced almonds to add another element of texture.

2 thoughts on “Banana Date Cake

  1. This was incredible. Might be one of my recent favorites.

  2. […] really like pumpkin season.I made these Pumpkin Bars for a church function. It is a take off of my Banana Date Cake with a few […]

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