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Warm Banana Date Walnut Cake with Orange Syrup

Warm Banana Date Walnut Cake with Orange Syrup to Savor

This Warm Banana Date Walnut Cake with Orange Syrup combines rich sweetness with a hint of zest, making it a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 medium Ripe Bananas use very ripe bananas with brown spots for best flavor
  • 1 cup Chopped Dates dried figs can be a great substitute
  • 1 cup Chopped Walnuts (toasted) can swap with pecans or almonds
  • 1/2 cup Unsalted Butter can substitute with coconut oil for dairy-free
  • 1 cup Brown Sugar can use maple syrup as a natural sweetener
  • 2 large Eggs or replace with unsweetened applesauce for egg-free version
  • 1 teaspoon Vanilla Extract opt for pure vanilla extract for best flavor
  • 1 1/2 cups All-Purpose Flour can use gluten-free flour blend
  • 1 teaspoon Baking Powder ensure it’s fresh for best results
  • 1/2 teaspoon Baking Soda ensure it’s fresh for optimal fluffiness
  • 1/4 teaspoon Salt can omit for low-sodium diets
  • 1 teaspoon Ground Cinnamon nutmeg or pumpkin spice can also be used
For the Orange Syrup
  • 1/2 cup Fresh Orange Juice the fresher, the better
  • 1/4 cup Brown Sugar adjust sweetness according to preference
  • 1 tablespoon Orange Zest zest only the outer layer of the peel

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • hand mixer or stand mixer
  • Spatula
  • Saucepan
  • fork or skewer

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan with butter and parchment paper.
  2. In a large bowl, peel and mash 3 very ripe bananas until smooth.
  3. Mix in the chopped dates with the mashed bananas until evenly combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Cream the butter and brown sugar together in the banana mixture for about 3-4 minutes; then add eggs and vanilla, mixing well.
  6. Gently fold the dry mixture into the wet ingredients until just combined.
  7. Fold in the toasted walnuts until evenly distributed.
  8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.
  9. While the cake cools, prepare the orange syrup by heating orange juice, brown sugar, and orange zest in a saucepan for 5 minutes.
  10. Poke holes in the cooled cake and pour the warm orange syrup over it.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 1mg

Notes

Store leftover cake in an airtight container for up to 3 days at room temperature. Refrigerate for longer freshness, up to a week. Freeze for longer storage.

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