Banana Date Cake
A moist and flavorful banana date cake with nuts, perfect for snack time or dessert. The combination of sweet bananas, chewy dates, and crunchy nuts creates a delightful texture and taste. Ideal for family gatherings, it pairs well with whipped cream or citrus icing for an extra special treat.
Ingredients
Instructions
- Mix shortening, sugar, and eggs together thoroughly.
- Stir in mashed bananas and vanilla.
- Add sifted dry ingredients alternately with sour milk or buttermilk.
- Blend in chopped dates and nuts.
- Pour into a well-greased and lightly floured 9-inch square pan.
- Bake in a moderate oven (350°F) for 40 to 45 minutes.
- Cool the cake.
- Frost with lemon or orange confectioners' sugar icing or cut into squares and serve with whipped cream and banana slices.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have shortening, unsalted butter can be used as a substitute. Ensure that your bananas are very ripe for optimal sweetness. You can add 1/2 teaspoon of cinnamon for extra warmth. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Serving Suggestions
This Banana Date Cake is delightful on its own, but it pairs beautifully with whipped cream and banana slices for added flavor and texture. You can also serve it with a scoop of vanilla ice cream for a delicious dessert. For a more elegant presentation, frost with lemon or orange confectioners' sugar icing and garnish with chopped pecans or walnuts.
Storage & Reheating
Store the leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. If you want to reheat it, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Date Cake contains roughly 553 calories, with 6g protein, 62g carbohydrates, and 30g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin C (17% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. It actually tastes better the next day as the flavors meld together. Just make sure to store it properly to keep it moist and fresh.
What type of bananas are best for this recipe?
Very ripe bananas with brown spots are the best for this recipe. They provide natural sweetness and moisture to the cake, which enhances the overall flavor.
Can I freeze the Banana Date Cake?
Absolutely! You can freeze the cake either whole or in individual slices. Wrap it tightly in plastic wrap and foil, and it can last in the freezer for up to three months. Thaw it in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).