Best 4 Sesame Date And Banana Cake Recipes
SESAME, DATE AND BANANA CAKE
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it's surprisingly soft and light. You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it's worth the wait, if you can, for it to cool so that it can be assembled as a cake. A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky). But it's also worth seeking out local or artisanal brands closer to home. Always be sure your tahini is well stirred before measuring.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease an 8-inch/20-centimeter aluminum springform cake pan with butter, and line the base and sides with parchment paper.
- Make the cake: In a medium bowl, whisk together tahini and orange juice, and then stir in dates, bananas and sesame seeds, separating the date and banana pieces as you add them to the bowl so they don't clump together. Set aside.
- Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the eggs, in two additions, until combined, scraping the bowl down as needed.
- In a small bowl, whisk together flour, baking powder and salt, then add to the stand mixer bowl and mix on low speed for about 30 seconds, just to combine. Add tahini-date mixture with the speed still on low and mix until blended, then spoon the batter into the cake pan and smooth the top.
- Transfer cake to oven and bake for 30 minutes, until golden brown. Without removing it from the oven, carefully cover the cake loosely with aluminum foil. Continue to bake for an additional 25 to 30 minutes, or until cake is cooked through and a skewer inserted in the middle comes out clean. Remove from oven and set aside to cool in the pan on a wire rack.
- While the cake is baking, make the icing: Place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 to 2 minutes, on medium speed, until combined and airy, scraping down the sides of the bowl as needed to mix thoroughly. Set aside until cake has cooled.
- Make the caramelized bananas: Heat broiler on its highest setting, with a rack placed about 4 inches/10 centimeters beneath the heat source. Arrange banana slices closely together on a small baking pan and sprinkle generously with sugar. Broil bananas for 2 to 3 minutes, until sugar has melted and caramelized. Remove from oven and set aside to cool.
- To assemble, remove the cake from the pan and transfer to a plate. Spread icing generously over the top of the cake. Arrange the caramelized bananas on top, then drizzle with date syrup.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 329 milligrams, Sugar 38 grams, TransFat 0 grams
GRANDMA'S BANANA DATE CAKE
Old fashioned, this is from my Family Recipe Box. From the Family Recipe Box, in Grandma's handwriting and dated 3/13/76. Attributed to "Schopf."
Provided by Julesong
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease well a 9 by 5 by 3 inch loaf pan.
- Sift flour, baking powder, soda, and salt.
- In large bowl with electrix mixer at high speed, beat butter, granulated sugar, eggs, and vanilla, occasionally scraping side of bowl with scraper, until light and fluffy- about 3 minutes.
- In small bowl, combine banana and buttermilk.
- At low speed, beat in flour mixture (in fourths) alternately with banana mixture in 3rds- about 1 minute.
- Stir in dates and nuts.
- Bake 1 hour and 10 or 15 minutes.
- Cool on rack 15 minutes in pan, then turn out on rack until cool.
- Dust with confectioner's sugar.
Nutrition Facts : Calories 4038.8, Fat 124.9, SaturatedFat 65.2, Cholesterol 671.9, Sodium 3099.2, Carbohydrate 682, Fiber 23.4, Sugar 384.7, Protein 62.9
SESAME DATE ROLLS
Date rolls with hint of spice and sesame seeds--great for a grab-and-go snack! They taste even better the next day!
Provided by Kim
Categories Appetizers and Snacks Fruit
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Place dates in a small bowl and completely cover with hot water. Allow to soak until softened, 10 to 15 minutes. Drain, but reserve soaking liquid.
- Combine soaked dates, 2 tablespoons toasted sesame seeds, walnuts, almonds, coconut, coconut oil, cardamom, cinnamon, vanilla, and salt in the bowl of a large food processor. Pulse several times until mixture comes together to form a soft "dough," scraping down the sides as necessary. If mixture is too dry, add in some of the reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
- Turn out dough onto a piece of parchment paper. Roll into a 10-inch long by 1 1/2-inch wide log using lightly greased hands. Sprinkle remaining toasted sesame seeds evenly over the log on all sides, pressing them in gently. Wrap the log in parchment paper, and refrigerate until firm, at least 1 to 2 hours.
- Remove log from fridge, and cut into about sixteen 1/2-inch thick rounds. Serve immediately or store in the refrigerator until ready to use.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 13 g, Fat 7.3 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 11.9 mg, Sugar 9.4 g
BANANA DATE BREAD WITH LIME
I was four years old when we moved into a brand-new house in South Windsor, Connecticut. One afternoon, my father decided I needed friends and walked me and Norman down to the local playground to meet the neighborhood children. Norman gave me strength. A sweet, fuzzy-headed, thumb-sucking baby monkey doll. To rest, he slipped perfectly inside an 8-inch yellow felt banana-shaped sleeping bag. Norman was my comfort and conversation starter when I met new kids. I can't decide whether I've heard the playground story so many times that I think I remember it, or if I actually do. But the vision of us is seared in my mind. My dear dad and me, hand in hand, me clutching Norman and his banana for dear life, silently walking down the street, both a little fearful about the next steps. Back then, Norman and his banana were my ice-breakers. Now, it's the banana bread I offer up as I walk into the new and unfamiliar. Neither has ever let me down.
Provided by Samantha Seneviratne
Categories side-dish
Time 2h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
- With an electric mixer on medium speed, beat the butter, sugar, and lime zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary. Beat in the banana and vanilla and fold in the dates. Fold the dry ingredients into the wet ingredients.
- Transfer the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Transfer the pan to a wire rack to cool for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
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