I finally made something for the Blogger Secret Ingredient contest. Here’s my entry Sarah!
I don’t think I’ve ever had dates before. Turns out, I like them. Sweet and chewy, like molasses sort of. Well, since I had no experience with them, I didn’t have any specific plans of what to make, other than to definitely bake something. I also had on hand an over ripe banana, and I bought some walnuts yesterday, thinking I could make some sort of quick bread with them. I woke up Sunday morning thinking “Coffee cake sounds good.” We used to have Entemann’s coffee cake all the time on the weekends when I was younger, so it seemed like a perfect Sunday morning breakfast.
I also still have a lot of shredded coconut leftover from Christmas cookie baking, so I sprinkled that on too, because in my opinion, most things are improved with coconut. I love it. Because I intended to eat it for breakfast, this coffee cake does not have a lot of added sugar, instead I relied on the banana and dates to give it natural sweetness. I really enjoyed a piece of it with coffee this morning.
BANANA DATE COFFEE CAKE
- 1/3 cup butter (I used Smart Balance)
- 1/4 cup sugar
- 1 ripe banana
- 2 eggs
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped dates, divided
- ~1/3 cup chopped walnuts
- ~2 tablespoons shredded coconut
- Cream together the butter and sugar.
- Add in banana and mix until smooth.
- Add in eggs, beating after each one.
- Add in milk and extract and mix until smooth.
- Sift together flour, salt, baking soda, and baking powder and add to wet ingredients, mixing lightly until everything comes together.
- Fold in ~2/3 cup chopped dates (more would be fine too).
- Spread in a greased 9×9″ pan.
- Sprinkle with remaining dates, walnuts and coconut.
- Bake for ~25 minutes at 350 degrees.
- Let cool slightly.