Banana-Date Cake- inspired by grandma

6 Sep


It’s so weird to be back! Equally weird to see that many of you, whom I used to follow, are still posting regularly. I guess I’m the only one who fell off the wagon. For two years.

I still reference this blog sometimes for recipes. That’s what happened today, I looked up Cold Asian Noodle Salad because my mom requested it for dinner. I, shamefully, have not cooked much for months besides quick quesadillas and sandwiches. I bake on a monthly basis though. Baking always came easier to me than cooking. Plus, there’s that sweet tooth.

Med school has kept me busy. I didn’t have a summer. Spent 6 weeks studying for my board exam, day and night, and thankfully passed. I started my third year in July with my clinical clerkships, or rotations. I work in the hospital for free (actually my tuition goes towards paying for my experience) and learn the skills of the trade as I “rotate” through different specialties. So far I’ve finished one month of orthopedic surgery and one month of family medicine (FM). I’m starting my next month of FM on Tuesday (thank god for Labor Day holiday!). I’m loving it so far. Minus the almost 2 hours of commuting daily and the exhaustion when I come home.

Anyway, on to the reason I’m posting today. I wanted to share and catalog this recipe for a Banana-Date cake. I watched my grandma make it last month when she came to visit us, and tried to replicate it as closely as I could. I was too lazy to take notes so I had to try making it a couple times before it came out right. Essentially, free-handing it. I looked at other recipes for dense cakes like this to make sure my flour to baking power ratio and number of eggs was okay. This time it came out very well so I’ll stick to this recipe from now on!

It’s not too sweet or oily, and just moist enough. It’s a (very) low fat cake that hits the spot and works for breakfast or as a quick snack. The dates are a nice touch. You can add more if you love them. You can also try adding almond flour, instead of whole wheat flour, if you have it around. Or substitute something else for sliced almonds. The choice is yours!

Banana-Date Cake

  • 1/3 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 1 1/2 large ripe bananas
  • 1 cup all-purpose flour
  • 3/4 whole wheat flour (I use atta flour)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chopped dates
  • 1/2 cup sliced almonds

Preheat oven to 350 degrees.

Add the dry ingredients (starting with flour and ending with almonds) into a medium bowl. Whisk together.

Add the first 5 ingredients into a large bowl. Whisk well, but not too vigorously (i.e. avoid too many bubbles). Mash the bananas separately (I like it slightly chunky and not a pulverized mush) and then add to the large bowl. Whisk together.

Now, add the dry ingredients into the large bowl with the wet ingredients. Use a spatula to fold everything in. Don’t over mix. Just keep gently folding in the dry ingredients until no more flour is visible.

Pop it into the oven and bake for 40 minutes, or until golden brown and toothpick inserted in center comes out clean.

That’s it! Hope you liked my simple instructions. You can play with the recipe as well and give it your own spin. If I had flaxseed meal around, I would have added a 1/4 cup of it.

Bon appetit

Bon appetit


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