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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.

One thought on “Banana Date Cake

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

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