Walnut, Date and Banana Bundt Cake







I was browsing the web this morning looking for a recipe to use up extra walnuts and dates. I got a little too exited at Costco before Christmas and bought industrial sized bags of walnuts to bake cookies and dates to makes goat cheese stuffed dates wrapped in bacon. Both were excellent but too much of a good thing … is too much.





I also needed something I could make in a large quantity to freeze. We are starting to renovate the kitchen next week and will have to live and eat in the basement for a while. I expect not to be able to bake for a while in there so I had to make a little bit of sweets in advance. As bundt cakes and breads are just as good coming out of the freezer, this recipe by Kevin from Closet Cooking seemed to fit the bill.

As it was snowing like crazy today, I refused to leave the house for what was missing so I just took a risk and made it with whatever I had on hand. His recipe called for ¾ cup of yogurt and I only had ½ cup, so I had to add ¼ cup of low-fat sour cream to that. I also had to only use all-purpose unbleached flour as I had no more whole-wheat flour. I don’t know how his bread tasted but my bundt was mighty good. It was dense and each bite was full of crunchy and sweet pieces of nuts and dates. I don’t know if the extra cakes I baked will last long enough!




Walnut, Date and Banana Bundt Cake 

Makes : 1 bundt cake or loaf, this recipe can easily be doubled
Adapted from : Closed Cooking

  • ¼ cup brown sugar

  • ¼ cup maple syrup

  • ½ cup vanilla yogurt

  • ¼ cup low-fat sour cream

  • 1 over ripe banana, mashed

  • ¼ cup canola oil

  • 1 egg

  • ¾ cup rolled oats

  • 1 ¾ cups all-purpose flour (unbleached preferably)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 2 teaspoons cinnamon

  • ¼ teaspoon salt

  • 1 ½ cups medjool dates, pitted and cut into bite sized pieces (please don’t use the boxed stuff for baking, you sure don’t want dry tasteless dates)

  • 1 ½ cup chopped walnuts


  1. Preheat the oven to 375° and grease either a bundt pan or a 9x5 loaf pan.

  2. In a medium-sized bow, mix the brown sugar, maple syrup, mashed banana, egg, yogurt, sour cream, oil and oats. Let sit for about 10 minutes, while you prepare the rest.

  3. In a large bowl, sift the flour, baking soda, baking powder, cinnamon and salt.

  4. Add the wet ingredients, the walnuts and the dates to the dry ingredients. Mix well until combined. Spoon the mixture in the pan. Bake until a toothpick comes out clean, about 40-60 minutes.

3 shout outs:

Chocolate Shavings said...

Seems like the perfect treat to have in the freezer when you need a good snack!

bakingsimplicity said...

This looks so delicious...almost all of my favorite things in a cake...it can't get any better!

Bruce said...

Thanks for a great post
Traditional Christmas Pudding Recipes

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