Date-Banana-Cake with Crumbles
- Preparation time: 20 m
- Cooking time: 30 m
- 400100400 g flour type 550
- 12030120 g date sugar
- 802080 g Cristallino sugar cane raw
- 20.52 knife tip vanilla ceylon, cinnamon & sea salt
- 20.52 tsp. baking powder
- 10.251 banana ripe
- 10.251 tbsp. lemon juice
- 601560 ml oil for baking and frying
- 560140560 ml water cold
- 5012.550 g walnuts chopped
- 61.56 dates stoneless
- Margarine plant-based
- 601560 g flour type 550
- 307.530 g Cristallino sugar cane raw
- 10.251 pinch Sea salt
- 10.251 knife tip ceylon cinnamon
- 401040 g Margarine
Mix flour, date sugar, raw cane sugar, spices and baking powder in a large bowl.
Mash the banana with a fork and mix with lemon juice. Add the mixture together with oil and water to the flour and whisk it until you get a smooth batter.
Chop walnuts, cut dates in half rings and fold them in the batter. Grease the baking tin with margarine and pour in the batter.
In a small bowl, add flour, sugar, salt, cinnamon and margarine with a fork and mix with your fingers. Crumble the dough on top of the banana bread.
Bake the cakes at 170°C for about 25-30 minutes (big tin approx.70 minutes). Test with a skewer and let it cool in the tin.
Preparation time: approx. 20 minutes
Baking time: approx. 30 to 70 minutes
Ingredients for 4 small baking tins with 12 cm length or 1 baking tin with 24 cm length.