This banana date cake recipe is an adaptation of the classic banana cake or “kue pisang”. The primary ingredient, sugar, is substituted with dates, while butter or cooking oil is replaced with VCO (Virgin Coconut Oil).
Using Dates as a Sugar Substitute in Banana Cake
Dates are among the sweetest fruits and are available in several varieties. In this recipe, sugar is replaced with this sweet fruit, and the result is just as delicious.
Switch to Virgin Coconut Oil (VCO)
Virgin Coconut Oil (VCO) has numerous health and beauty benefits. Good quality coconut oil is pure or virgin, not processed. VCO is extracted from fresh coconuts without any chemical additives and high temperatures to preserve its natural compounds, such as phenolic compounds, making it a potential antioxidant.
Choosing the Right Bananas
Preferably choose fully ripe bananas with a fragrant aroma to enhance the cake’s flavor. Cavendish bananas are a great option. However, for this recipe, I used “Frui Baby” bananas, a brand I recently discovered at a nearby minimarket, elegantly packaged in a neat cardboard box.
Other ingredients besides bananas and dates are easily available in the market. The preparation process is straightforward. First, blend the bananas and dates, then mix them with eggs and other standard ingredients. The texture of this banana date cake resembles brownies, not fluffy like a sponge cake. This recipe relies on baking powder and baking soda to help the cake rise.