Banana Cake Recipe
Published: Wed, 16 Mar 2016
This moist layer cake will delight your tastebuds with a simple combination of bananas, dates and raisins. The added hint of cinnamon and vanilla brings out the sweetness beautifully.
Ingredients (Adjust amounts and proportions to taste):
Served at 2015 FoodnSport Washington Retreats.
Bananas: 8 Cavendish
Dates: 12 Deglet-Noor
Raisins: ½ C Thompson
Cinnamon: ½ tsp. powder (optional)
Vanilla: ½ tsp. extract (optional)
dehydrator with teflex sheets (optional)*
6" x 8" x 2" cake pan (or cassarole dish)
- Peel the bananas, slice each into 3 lengthwise slabs
- (optional)* Put the slices, sliced side down, in the dehydrator on teflex sheets for about 4 hours. They should be only partially dehydrated and still moist underneath and inside.
- Soak raisins and dates in water for 30 minutes and reserve the soaking water.
- Blend the soaked dates with cinnamon and vanilla into a smooth paste, using soakwater from last step.
- Make a layer of banana slices on the bottom of your cake pan, add a layer of date paste and sprinkle with some raisins.
- Repeat the last step until you get the desired height for your cake.
- Frost the cake with the remaining date paste, optionally reserving some for individual serving garnish
- Slice cake and use narrow spatchula to remove from cake pan to place on serving dishes.
- (optional): garnish with banana slices and raisins, drizzle with watered down date paste.
*You can skip dehydrating the bananas first, however the banana slices are a little more difficult to work with that way. They break apart more, and slip off of each other more.
Makes four 1½" tall 3" x 4" servings.
This recipe at the 2015 FoodnSport Washington Retreats
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Supplies and Equipment:Blenders