Date-Banana-Cake with Crumbles

Stina Spiegelberg fascinates with tempting recipes, truely a pleasure for everyone. This loaf cake with dates and bananas always succeeds and is quickly made. Enjoy!
  • Preparation time: 20 m
  • Cooking time: 30 m


For the cake
  • 400 g flour type 550
  • 120 g date sugar
  • 80 g Cristallino sugar cane raw
  • 2 knife tip vanilla ceylon, cinnamon & sea salt
  • 2  tsp. baking powder
  • 1 banana ripe
  • 1 tbsp. lemon juice
  • 60 ml oil for baking and frying
  • 560 ml water cold
  • 50 g walnuts chopped
  • 6 dates stoneless
  • Margarine plant-based
For the crumbles
  • 60 g flour type 550
  • 30 g Cristallino sugar cane raw
  • 1 pinch Sea salt
  • 1 knife tip ceylon cinnamon
  • 40 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.

Additional information

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.

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