Date &

Banana

Cakes

datecakes.jpg
Instead of tossing out bruised or overripe bananas, I turn them into scrumptious date and banana cakes. I created this recipe during my college days and haven't forgot about them since. These cakes are made with simple ingredients and provide a dose of fiber, protein, as well as other nutrients like potassium.  This recipe calls for zero additional sweetness since the overripe banana and dates provide a perfect natural sweet touch! These date and banana cakes are great for breakfast, brunch, and even as a snack.  Check out the recipe below and give yourself a little treat :)
Date & Banana Cakes Recipe
RECIPE PDF
Servings: About 2 (makes 5-6 small to medium cakes)
Prep Time: 5 minutes 
Cook Time: about 10 minutes 
Total Time: Up to 15 minutes 
Author: Huma Naz
Ingredients: 
  • 1 tbsp. grass-fed butter or 2 tbsp. oil (add/subtract as needed)
  • 1 cup old fashioned rolled oats
  • 2 large & soft Medjool dates (pitted)
  • 1/2 cup unsweetened milk of choice
  • 1 large overripe banana
  • 1/2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda  
Directions: 
  1. Process the oats in a food processor until it is almost flour-like. 
  2. Wash and process the dates in a food processor until semi-smooth. You will have to scrape the sides of the processor between pulses.
  3. In a medium bowl, mix together the dry ingredients- oats, baking soda, cinnamon.
  4. In another bowl, mash the bananas with a fork. Then, add in vanilla extract, dates, and mix until well combined.
  5. Combine the wet and dry ingredients (step 3 & 4) into one bowl and gradually add in milk as you stir the mixture until everything is well combined. Batter can have a bit of a chunky consistency-adds texture!
  6. Heat some of the butter or oil in a medium pan or griddle on low-medium heat (may not need oil/butter for non-stick).  Once the pan is heated, pour in batter with a medium sized ice-cream scoop.  Slightly pat down batter so it spreads a bit and it looks similar to a pancake.
  7. Cook until you see the edges and bottom of the cakes turn golden-brown. Flip and cook until both sides are golden-brown (can take 2-3 minutes on each side). 
  8. Enjoy warm with an optional drizzle of 100% maple syrup, nut butter, or on its own!
Recipe Notes:
  • You can store the cakes in the fridge (2-3 days) or freeze them. 
  • Make sure the pan is heated before putting in the batter.  You can make a tiny pancake to test the temperature and make sure it doesn't burn. 
 
I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!