This Upside Down Date & Banana Cake combines the rich sweetness of Mini Medjool Dates and bananas with a tender, spiced cake batter. The caramelized topping adds an indulgent touch, making this a perfect dessert for any occasion. The blend of flavors, including a hint of cinnamon and chocolate chips, makes every bite irresistible!
Ingredients
For the Topping:
- 8 Mini Medjool Dates, pitted
- 2 bananas, sliced
- 3/4 cup granulated sugar
- 2 tablespoons water
For the Batter:
- 1 cup brown sugar
- 3 bananas, mashed
- 3/4 cup olive oil
- 1/2 cup plain yogurt
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup chocolate chips
Directions
- Prepare the topping: Grease a 9-inch round cake pan with butter and line it with baking paper. Arrange the pitted Mini Medjool Dates and sliced bananas, cut side down, on the baking paper.
- In a medium saucepan, combine the sugar and water over medium-high heat. Stir occasionally, cooking for about 6 minutes until an amber caramel forms. Immediately pour the caramel evenly over the dates and bananas.
- Prepare the batter: In a large bowl, whisk together the brown sugar and mashed bananas until smooth. Add the olive oil, yogurt, vanilla extract, and eggs, mixing well.
- Add the flour, salt, baking powder, and cinnamon. Stir until just combined, then gently fold in the chocolate chips.
- Pour the batter over the caramel-coated dates and bananas, smoothing the top with a spatula.
- Bake at 180°C (350°F) for 55 to 60 minutes, or until the cake is golden brown and cracked.
- Let the cake cool for 15 minutes, then place a plate over the cake pan and flip it. Remove the baking paper and let cool slightly before serving. Enjoy!
This Upside Down Date & Banana Cake is a beautiful combination of sweetness and texture, with the Mini Medjool Dates creating a luscious caramelized topping that pairs perfectly with the soft and fluffy cake.
✨ Shop Mini Medjool Dates now and create this irresistible cake at home! ✨