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This recipe comes from Dana Jacobi, author of The Joy of Soy and recipe creator for the American Institute for Cancer Research's "Stopping Cancer Before It Starts." I haven't tried it yet, but it looks good, and I love dates!
- canola oil cooking spray
- 1 large banana, well mashed
- 1⁄2 cup finely chopped dates
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 2 tablespoons maple syrup
- 1 1⁄2 cups whole wheat pastry flour
- 1⁄2 cup unbleached all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter
- 1⁄2 cup brown sugar
- 2 large eggs, beaten
- Preheat the oven to 375 degrees. Lightly coat an 81/2 x 4 1/2 x 2 1/2 loaf pan with canola oil spray. Set aside.
- In one bowl, combine the banana, dates, cinnamon, ginger, allspice, and maple syrup. In another bowl, combine the two flours, baking powder and salt. Set both bowls aside.
- In a large bowl, use a wooden spoon to cream the butter and sugar until fluffy.
- Mix in the eggs. The mixture may look curdled. Stir in the dry ingredients. Blend in the banana mixture, creating a sticky, thick batter. Spoon the batter into the prepared pan, smoothing it evenly.
- Bake 35 minutes, or until the top is well-browned and a toothpick inserted into the center comes out clean.
- Let the cake rest 2 minutes in the pan, then turn out and cool it completely on a rack. If possible, wrap it in foil and set it aside for 24 hours before serving, to allow the flavors to mellow.
- If desired, slices of cake can be warmed just before serving by wrapping them in wax paper and heating in a microwave at low power for a few seconds.
- Makes 10 one-inch slices.