Banana date cake with caramel sauce
This Banana Date Cake features the natural sweetness of bananas and dates, complemented by a rich caramel sauce. It's a moist, flavorful dessert that is perfect for any gathering.
Cook time 58 min
Prep time 20 min
Ingredients:
1 cup self-raising flour2 tbsp all-purpose white wheat flour
1 tsp baking soda
1 tsp ground nutmeg
1 cup dates
1 cup brown sugar
2 eggs
1/2 cup buttermilk
2 bananas
1 cup water
1 tsp corn flour
1/2 tsp vanilla extract
Banana Date Cake with Caramel Sauce is an indulgent dessert that blends the sweetness of ripe bananas with the richness of dates and a luscious caramel sauce. It’s a perfect treat for any occasion, offering a delightful balance of flavors and textures.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x5 inch loaf pan to prevent sticking.
- In a small saucepan, bring 1 cup of water to a boil.
- Remove from heat and add the chopped dates. Let them soak until they become soft and the water cools down to room temperature.
- In a large bowl, sift together the self-raising flour, all-purpose white wheat flour, baking soda, and ground nutmeg.
- In a separate bowl, beat the eggs and add the brown sugar, mixing until well combined.
- Stir in the buttermilk and mashed bananas until evenly mixed.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the soaked dates, including their soaking water, until evenly distributed.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small saucepan, dissolve 1 tsp of corn flour in a little bit of water to form a smooth paste.
- Add the remaining water (about 1/2 cup) and cook over medium heat, stirring constantly until the mixture thickens.
- Remove from heat and stir in the 1/2 tsp of vanilla extract.
- Allow the sauce to cool to room temperature.
- Drizzle the caramel sauce over the cooled banana date cake just before serving.
- Optionally, you can serve additional caramel sauce on the side.
Enjoy this Banana Date Cake with Caramel Sauce warm, served slightly with a dollop of cream or a scoop of vanilla ice cream. This dessert promises to be a crowd-pleaser, leaving your guests asking for seconds!
Banana date cake with caramel sauce FAQ:
Bake the banana date cake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
If the cake is not done after 70 minutes, continue baking for an additional 5-10 minutes, checking for doneness with a toothpick every few minutes until it comes out clean.
Yes, you can substitute buttermilk with an equal amount of plain yogurt, sour cream, or milk mixed with 1 tablespoon of vinegar or lemon juice. Allow it to sit for a few minutes before using.
Store the banana date cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze for up to 3 months.
If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt.
Tips:
- Ensure the bananas are ripe as they add natural sweetness and moisture to the cake.
- Chop the dates finely to ensure they are evenly distributed throughout the cake batter.
- Use fresh buttermilk to achieve the best flavor and texture in the cake.
- Allow the cake to cool slightly before pouring over the caramel sauce to prevent it from soaking in too much.
- Consider adding a pinch of salt to the caramel sauce to enhance the flavor.
- Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 7g
Carbohydrates 90g
Fiber 3.79g
Sugar 60g
Fat 2.70g
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