Tuesday, November 22, 2011

Date, Banana, Coconut Cake

After my last post where I lamented about all the sugar in the cake I made, I decided to make a cake without refined sugar. This cake is plenty sweet, as the sweetness comes from the natural sugar found in the dates, banana, and coconut.  I think sugar is sugar, regardless of the source, but I feel a little more righteous about its not being the refined stuff.

Sniff, I admit to missing the refined sugar, which gives baked goods tenderness and volume (which is why folks should be careful about tinkering with the amount of sugar called for in baking).  This cake, though tasty, was a bit toothy (read: rubbery).  I don't mind it, but for those who are acutely aware and particular of texture and tenderness, you might feel less forgiving and put off by it. 

I found this recipe in The Herb Companion, a magazine I greatly enjoy for its wholesome and healthy advice and articles on living better. 

Date, Banana, Coconut Cake

1/3 cup mashed bananas
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups water
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cups chopped dates

1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut

Preheat oven to 350*F.  Grease and flour a 9x12x2 inch baking pan.

Mash bananas and butter together until creamy.  Add eggs, vanilla and water; beat.  Add flour, baking soda and baking powder. Mix well. Stir in dates.  Spoon batter into prepared pan. 

Combine topping ingredients and sprinkle over batter.  Bake 20-25 minutes  or until wooden toothpick inserted in center of cake tests clean.

Cool cake in pan on wire rack.


  1. It looks good. I for one don't mind "toothy" ;-)

  2. I love all the ingredients in this cake, but you are right Katy; sugar does add to the tenderness. I have adjusted sugar in a few baking recipes, but not by much because it will change the texture.
    I love the idea of bananas, coconut and dates together tho-it's almost like a fruit cake.

  3. I am sure that cake tastes as good as it looks, which is delicious looking. Thanks.

  4. I think the cake looks delicious Katy....But I am a sugar addict. The stuff is hard to give up!

  5. lovely combination...cake looks fabulous.

  6. Cake looks delicious Katy, even if you say it was a bit toothy:)Gorgeous serving plate!

  7. hi to all www.foodforahungrysoul.blogspot.comers this is my frst post and thought i would say hello to you all -
    thanks speak soon
    garry moore

  8. I call them "chunky" cakes and I love them. Happy Thanksgiving to you!!

  9. mmmm, this looks like something that would go perfectly with a nice cup of tea and a good book!

  10. I didn't know that sugar adds tenderness to the cake. I always cut sugar in my cakes that explains why some of my cakes were a total failure! Thanks darling for sharing with us this lovely recipe and I don't mind "toothy". I love all the ingredients in this cake!

  11. The goodness in this cake out weighs the sugar refined or not by volumes! I too love toothy and this sounds delicious!!!

    Thanks for sharing, Katy. I'm a huge fan of Herb Companion too. As a matter of fact I used one of their recipes for a recent post I did about Sage. Now, I sure could use a slice of that cake!


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