Banana Date Walnut Cake

Sweet, moist Banana Date Walnut Cake made with ripe bananas, dates, and walnuts. Eggless, refined sugar-free, and perfect for any occasion!

Recipe Source Link:https://www.mygingergarlickitchen.com/banana-date-walnut-cake/

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RECIPE INGREDIENTS

» For Banana Date Walnut Cake

• 1 cup soft dates
• 250 ml warm milk (dairy or vegan)
• 3/4 cup walnuts, chopped
• 3 ripe bananas
• 1/2 cup neutral oil
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour or all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• a pinch of salt

RECIPE INSTRUCTIONS

» How to Make Banana Date Walnut Cake

1. Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper. Remove the pits from the dates (or use pitted dates). Soak the dates in warm milk for 15-20 minutes, then blend into a smooth paste.
2. In a large mixing bowl, mash the bananas using a fork. Add the oil, blended date mixture, and vanilla extract. Mix well using a spatula.
3. Add the flour, cinnamon, baking powder, and baking soda. Mix until well combined.
4. Fold in the chopped walnuts, reserving 2 tablespoons for topping. Pour the batter into a greased 8-inch pan. Gently tap the pan 3-4 times to remove air bubbles. Top with the reserved walnuts.
5. Bake at 180°C (350°F) for 35-40 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.Slice and enjoy this delicious vegan eggless banana date walnut cake with a glass of milk or hot coffee. Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.

RECIPE NOTES

1. Ripe bananas are key to making the best-tasting banana walnut cake. Overripe bananas are perfect for this recipe as they are sweet and soft and make the cake even more moist.
2. Feel free to add other add-ons like dried fruits or seeds of your choice to make it more suitable for your taste buds.