Recipe by Sydney Mike
From the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, the ingredient measurements have been slightly tweaked. Preparation time does not include the time needed for the cake to cool.
Top Review by DailyInspiration
Wow - this cake is amazing!!! It is so moist and not overly sweet -- the bananas really come through with the crunch of the pecans and the bits of dates. Now I know what to do with my slightly over-ripe bananas. I have been making cakes these last several days and plan to share them with my neighbors, but I am so tempted to keep this one just for us!! Just kidding, I will share it with my friends since I know where the secret recipe is kept -- I will definitely make this one again!!! Great holiday cake, but then again, great everyday cake too. Made for Newest Zaar Tag, November, 2011.
- 2 large eggs
- 3⁄4 cup honey (I use a light, mild variety)
- 1⁄2 cup low-fat cultured buttermilk (I use 2% fat buttermilk)
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 2 cups self raising flour
- 1 teaspoon baking powder
- 1⁄2 cup brown sugar, packed
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 8 1⁄3 tablespoons butter, room temperature
- 1 cup dates, pitted, chopped (calls for 'California' dates. I use Medjool)
- 1 cup pecan halves, toasted
- 2 tablespoons honey
Directions See How It's Made
- Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
- In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
- Set aside 2 tablespoons of the flour & then, in a large mixing bowl, whisk together the remaining flour, baking powder, brown sugar, cocoa, cinnamon, allspice & salt.
- Add the liquie mixture to the flour mixture & using an electric mixer, mix on low speed until ingredients are moistened, then add the butter & continue beating on medium to high speed until batter is smooth, about 4 minutes.
- In a small bowl mix the reserved 2 tablespoons of flour with the pitted, chopped dates & pecans, then fold this mixture into the cake batter.
- Spoon the batter into the prepared cake pan & bake for 1 hour & 20 minutes, or until cake yields slightly to pressure when gently pressed in the top center.
- Remove the cake in its pan from the oven to a wire rack.
- Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
- When cool, carefully remove the cake from the springform pan, slice & ENJOY!