Adding dates to banana cake makes its taste much more enjoyable and will satisfy any taste with a moist, creamy and very tempting texture.
Confectioner’s sugar, eggs, rapeseed oil, ripe bananas, vanilla extract, cinnamon, plain flour, baking soda, salt and chopped dates.
To prepare the caramel icing, you need butter, milk, demerara sugar, powdered sugar, chopped dates and almonds.
How to prepare:
Preheat the oven to 180°C or 350°F. Pour confectioners’ sugar, eggs, rapeseed oil, ripe bananas, vanilla extract and cinnamon into a food processor and mix until a light dough is obtained. Pass the flour, baking soda and salt through a sieve and mix together, then add it to the banana paste along with the chopped dates.
Mix the dough and flour well so that no bubbles are seen inside the dough. Pour the cake mixture into a special mold and bake in the oven for 45 to 60 minutes. Remove the cake from the oven and set aside to cool. Meanwhile, go ahead and make the icing. Put milk, butter and sugar in a pot and put it on medium heat until it boils. Then reduce the gas heat and let it boil for 2 minutes.
Remove the pot from the heat and let it cool. Then pour powdered sugar in it and if your mixture is too thick, pour milk in it. Immediately pour the icing on the cake and spread it. Decorate the cake with chopped dates and almonds and place it in a cool place until the coating is completely set. Cut the cake and serve.