Whenever I have a few over-ripe bananas, I bake a delicious banana cake. It’s one of my favorite cakes, so easy to make and I really don’t know anyone who would say NO to a slice of a soft, fresh banana cake.
This banana cake combines not only bananas, but also hazelnuts that add crunch and date syrup for sweetness and delicious aroma. YUM! If you like banana cakes like I do, I’m sure this one will become one of your favorites – hands down.
Banana Cake with Hazelnuts
For the cake:
- 3 large eggs
- 150 grams (3/4 cup) sugar
- 75 grams (1/3 cup) light brown sugar
- 3 tbsp. date syrup
- 120 grams (1/2 cup + 2 tbsp.) vegetable oil
- 1 tsp. vanilla extract
- Pinch of salt
- 3 large ripe bananas mashed
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) spelt flour
- 2 tsp. baking powder
- 100 grams coarsely chopped hazelnuts
- 2-3 tbsp. whole hazelnuts for decoration
Preheat oven to 170c degrees.
In a large bowl, whisk sugar, brown sugar, date syrup, oil, eggs, vanilla, salt and mashed bananas until the mixture is smooth.
Sift in flour, spelt flour and baking powder and fold using a spatula until almost incorporated.
Add the chopped nuts and fold gently until dispersed evenly in the batter.
Transfer the batter into the pan and sprinkle whole nuts over each cake.
Bake for about 30-40 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.
Cool completely and serve at room temperature.
- Keep the cake in a sealed container for up to 5-6 days in the refrigerator.
- You can freeze the cake (wrapped well) for up to 3-4 weeks.
- You can use any kind of nut you like instead hazelnuts.
- Date syrup can be replaced with maple syrup or honey.