Baked Date and Banana Snack Cake
A delightful treat that combines the natural sweetness of ripe bananas and dates, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 cup kamut flour
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
Wet Ingredients
- 2 ripe bananas ripe bananas Make sure bananas are ripe for maximum sweetness.
- 8-10 pieces dates (pitted) Soak in boiling water before mixing.
- ⅓ cup maple syrup
- ¼ cup coconut oil (melted) or extra light olive oil
- 2 tbsp lemon juice
- 1 tsp alcohol-free vanilla extract
Instructions
Preparation
- In a small bowl, soak the dates in boiling water while you prepare the other ingredients.
- Preheat your oven to 350°F (175°C).
- Grease an 8-by-8 inch square pan and line it with parchment paper up two opposite sides for easy removal.
- In a large bowl, whisk together the kamut flour, almond flour, baking powder, baking soda, cinnamon, and salt.
Mixing
- Drain the soaked dates without squeezing them out and combine them with the mashed bananas, leaving some chunks for texture.
- Stir in the maple syrup, melted coconut oil, lemon juice, and alcohol-free vanilla extract with the date-banana mixture.
- Gently add the wet ingredients to the dry ingredients and fold until just combined. The mixture should be thick, with some dry spots of flour.
Baking
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool on a rack, then flip it to remove from the pan, peel off the parchment, and slice it into squares.
Notes
Enjoy this cake on its own, with a drizzle of maple syrup or a dollop of yogurt. To keep leftovers fresh, store in an airtight container at room temperature for up to three days, or refrigerate for longer. Freeze individual squares wrapped in plastic for up to one month.