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

Topping
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.