Banana and dates is a perfect combination in baking and this cake, not bread is a the moistest, softest you will ever eat. This cake tastes great with ice creams, with coffee or tea.
To make ti more interesting I made this cake with this fantastic lotus biscuit topping. I absolutely love Lotus biscuits, when I was working in the Peninsula Tokyo, in my break everyday I used to go to this coffee shop where they would serve the best Ethiopian Yirgacheffe Coffee (which is my favourite coffee blend) with 2 of these biscuits and I had it everyday. While I was working on this recipe I though why not make this as a topping and have it with coffee and let me tell you, this tastes so delicious.
Try this recipe.
- 225G plain flour
- 120G soft pitted dates
- 2 ½ very ripe bananas
- 90G brown sugar
- ½ tsp vanilla paste or extract
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp ginger powder
- ¼ tsp salt
- ½ cup milk
- 2 eggs
- 170G unsalted softened butter
- ¼ cup rolled oats
- 6 lotus biscuits crushed
- ¼ tsp salt and cinnamon powder
- 1.5 tbsp chilled chopped butter
Preheat the oven to 180C/350F. Butter and flour a loaf tin.
Mix the flours, spice powders, salt and baking powder well. Pour boiling water over dates, keep it for 10 minutes. Strain it well. Keep it aside. Mash banana and keep it aside.
Beat butter and sugar till creamy, add eggs one at a time, beat it well. Add in the dates mixture and banana, mix it well.
Fold in the flour, don’t over-mix it. Add in the milk. Pour the batter in a greased tin. For the topping, mix the ingredients of the topping and spread it over the cake batter.
Lower the temperature to 160C and bake it for 35 minutes. After 35 minutes change the temperature to 180C and bake it for 20 minutes or till the toothpick inserted in the centre comes out clean.
Serve warm with coffee or tea.