Best Banana Date Syrup Recipes

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SESAME, DATE AND BANANA CAKE



Sesame, Date and Banana Cake image

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

3 tablespoons/50 grams tahini
1/3 cup/75 milliliters orange juice (from 1 large orange)
5 ounces/140 grams medjool dates, pitted and quartered (about 8 dates)
2 to 3 very ripe peeled bananas (8 ounces/240 grams), thinly sliced
2 tablespoons toasted sesame seeds
1/2 cup/113 grams unsalted butter (1 stick), at room temperature and cut into 3/4-inch/2-centimeter pieces, plus extra butter for the pan
3/4 cup/150 grams granulated or superfine sugar (caster sugar)
2 large eggs, beaten
1 2/3 cup/200 grams all-purpose flour (plain flour), sifted
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup plus 1 tablespoon/130 grams cream cheese, preferably at room temperature
1/2 cup plus 1 tablespoon/130 grams mascarpone cheese, preferably at room temperature
3 tablespoons/35 grams lightly packed light brown sugar (soft sugar)
3 1/2 tablespoons/55 grams tahini
1 ripe peeled banana, cut into 1/2-inch/1-centimeter-thick slices
1 tablespoon Demerara sugar
1 1/2 teaspoons date syrup, for drizzling

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

BANANA-DATE SYRUP



Banana-Date Syrup image

Adds a simple, sweet touch to hot pancakes, cooked grains, scones or... I suspect anything else! This basic idea can be endlessly varied, of course.

Provided by White Rose Child

Categories     Sauces

Time 3m

Yield 2/3 cup, 3-4 serving(s)

Number Of Ingredients 4

1 banana
6 dates
1/4-1/3 cup apple juice
cinnamon, to taste (optional)

Steps:

  • Combine the banana, dates and juice in a blender, and puree until very smooth.
  • Add more juice if you want it thinner.
  • Sprinkle in a bit of cinnamon if you like.
  • Serve immediately.
  • This gets sweeter if you store it very long in the refrigerator but it TASTES BEST fresh.

Nutrition Facts : Calories 91.5, Fat 0.2, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 23.9, Fiber 2.4, Sugar 17.6, Protein 0.8

BANANA AND DATE MUFFINS



Banana and Date Muffins image

Baked with coconut oil, these ultra moist and super fluffy banana muffins are filled with lots of gooey, warm, sweet dates. 30 minutes from start to finish! So easy and super delicious. The perfect breakfast, snack, healthy-ish dessert!

Provided by MinShien

Categories     Breakfast

Time 30m

Number Of Ingredients 9

2/3 cup very ripe banana (2-3 bananas, mashed)
1/4 cup coconut oil
1 egg
1/3 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup pitted dates (chopped)

Steps:

  • Pre-heat oven to 350 degrees F
  • In a medium bowl, mix together wet ingredients - meshed-up very ripe bananas, coconut oil, egg, sugar, and vanilla extract.
  • Add flour, baking soda and salt to the bowl. Mix well.
  • Fold chopped-up dates into the mixture.
  • Line muffin tin with muffin/cupcake paper cups. Fill 2/3 of each muffin cup with mixture. This recipe yields 10-12 muffins.
  • Bake muffin for 18 minutes. Insert a toothpick into the middle of one of the muffins. Muffin is done if toothpick comes out clean. If not, bake for another minute or so.
  • Remove muffin from muffin tin and let it cool on cooling rack for 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Carbohydrate 27 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 16 mg, Sodium 120 mg, Fiber 1 g, Sugar 15 g, Calories 165 kcal, UnsaturatedFat 2 g, ServingSize 1 serving

BANANA DATE CAKE WITH WALNUT & HONEY GLAZE



Banana date cake with walnut & honey glaze image

Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 12

175g softened butter , plus extra for the tin
200g self-raising flour
1 tsp cinnamon
100g light muscovado sugar
2 large eggs , beaten
3 tbsp clear honey
2 overripe bananas (about 350g with skins on)
100g stoned date
50g chopped walnut
2 tbsp clear honey
25g butter
50g walnut half

Steps:

  • Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
  • Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
  • To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.

Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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