Low-Fat Banana-Date Cake
A moist, low-fat banana-date cake with rich banana flavor and hints of sweetness from dates and walnuts, perfect for health-conscious dessert lovers and banana enthusiasts.
Ingredients
- 2/3 cup nonfat milk ⓘ
- 2 teaspoons vinegar ⓘ
- 1 1/4 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 egg white ⓘ
- 2 1/3 cups flour ⓘ
- 1 2/3 cups sugar ⓘ
- 1 1/4 teaspoons baking soda ⓘ
- 2 eggs ⓘ
- 1 1/4 cups mashed very ripe bananas ⓘ
- 1 teaspoon vanilla ⓘ
- 3/4 cup pureed dates ⓘ
- 1/2 cup chopped walnuts ⓘ
- powdered sugar (optional) ⓘ
Instructions
- Mix nonfat milk and vinegar and let stand until thickened.
- Sift together flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
- Stir to blend.
- Lightly beat eggs and egg white.
- Add eggs, mashed bananas, pureed dates, soured milk, vanilla, and nuts to the flour mixture.
- Stir just until blended.
- Pour batter into a 12-cup Bundt pan sprayed with nonstick vegetable spray.
- Bake at 350°F (175°C) for 45 to 55 minutes or until the cake tests done.
- Remove from oven and transfer to a wire rack to cool.
- If desired, sprinkle with powdered sugar before serving.
Tips & Substitutions
To enhance the flavor, ensure your bananas are very ripe; the darker the peel, the better! If you don't have walnuts, try substituting with pecans or omit them entirely for a nut-free version. For a sweeter cake, consider adding a few extra dates. Remember to sift the dry ingredients to avoid clumps and achieve a lighter texture.
Serving Suggestions
This cake is delicious on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it alongside a light salad like Vermont Fruit Salad for a refreshing contrast.
Storage & Reheating
Store leftover banana-date cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice pieces and warm them in the microwave for about 10-15 seconds or in a conventional oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Banana-Date Cake contains roughly 320 calories, with 3g protein, 37g carbohydrates, and 7g fat. It is a good source of dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 681mg per serving (30% 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 replace the flour with a gluten-free alternative?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure. The texture may vary slightly, but it should still yield a delightful cake.
How can I make this cake sweeter without adding more sugar?
To increase sweetness naturally, you can add more mashed bananas or pureed dates, both of which contribute sweetness and moisture. You might also consider using honey or maple syrup in place of some sugar, adjusting the liquid ingredients accordingly.
Is it possible to freeze the banana-date cake?
Absolutely! The banana-date cake freezes well. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to three months. Thaw it in the refrigerator overnight 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).