Nigella Banana And Date Cake Recipe [GUIDE]

So, you know those recipes that feel like they’ve been passed down through generations? The ones that bring together nostalgia, comfort and just the right amount of magic in each bite? That’s exactly what Nigella Lawson’s Banana and Date Cake is. like a warm hug from the inside out.

I first came across this cake when I was in the midst of one of those weekends where you crave something cozy but not too sweet. Something that feels like an afternoon in a quiet cottage with a book but with the sort of flavor you’d happily share with a friend over coffee. The banana and date combo is what makes it so special: the bananas bring that soft, rich sweetness and the dates provide this chewy, caramel-like depth. It’s like a lazy Sunday in cake form.

This recipe is exactly the kind of treat you throw together with a little less precision than a typical cake, making it perfect for when you’re in the mood for something homemade but you don’t want to be too fussy about it. It’s dense but moist, flavorful but not overwhelming. It’s not trying to be fancy or complex. It’s the kind of cake that makes you feel like you’ve really put something special together, even if it only took you an hour.

Nigella Banana And Date Cake Recipe

Ingredients Needed

Alright, here’s the list of ingredients and let me tell you. they’re easy to find and if you’re like me, they’re probably already in your kitchen. The beauty of Nigella’s recipes is that they don’t require obscure, hard-to-find ingredients which makes it perfect for those lazy weekends when you want something homemade but don’t want to take a trip to the specialty store.

• 3 ripe bananas: The riper, the better. The more speckled, the more flavor. Trust me.
• 200g pitted dates: Dates are like nature’s candy, right? Sweet and sticky but with a deep, earthy flavor.
• 175g plain flour: Nothing fancy here-just your standard all-purpose flour will do.
• 1 tsp baking soda: This gives the cake that nice rise without being too heavy.
• ½ tsp ground cinnamon: A little bit of spice to balance the sweetness.
• ¼ tsp ground ginger: A touch of warmth, though not overpowering.
• ¼ tsp salt: This just helps bring all the flavors together.
• 2 large eggs: To bind everything together.
• 75g unsalted butter, melted: For that rich, soft texture.
• 150g brown sugar: This adds the perfect amount of sweetness without being over the top.
• 1 tsp vanilla extract: You could probably go a little more if you like it strong. I love a generous splash.
• 100ml whole milk: For a soft and tender crumb.

Equipment Needed

You don’t need a fancy set of gadgets for this cake which is part of what makes it so accessible. You probably already have everything you need at home, making this cake one of those ’let’s get this done on a whim’ recipes.

• A loaf tin: 9×5 inches is the perfect size for this recipe. You’ll want a nice, deep loaf so the cake has room to rise but also stay moist.
• A mixing bowl: Big enough to fit all those ingredients. I prefer using a large mixing bowl so I don’t spill flour everywhere but whatever works for you.
• A whisk: This is just to beat the eggs and mix the dry ingredients. Nothing too fancy. A simple balloon whisk will do the job.
• A spatula or wooden spoon: For folding in the bananas and dates without losing all that precious air you whipped into the eggs.
• A sharp knife: To chop the dates and bananas into smaller pieces. You’ll want to do this by hand to ensure they’re in the right size.
• Baking paper (optional): You can line the tin with this to make the cake easier to remove once it’s baked. I like to grease my tin as well for extra insurance.

Instructions To Make Nigella Lawson’s Banana And Date Cake

Let’s dive into the fun part. the actual baking! I’ve always been the kind of person who enjoys the process of making a cake just as much as I do eating it. There’s something about the rhythmic mixing and the anticipation of smelling it bake that feels like a moment of mindfulness.

1. Preheat the oven and prepare your tin: Set the oven to 170°C (340°F) and line your loaf tin with baking paper or grease it well. It’s essential because, once baked, this cake can be a little tricky to get out if you don’t do this step.
2. Mash the bananas: Grab your ripe bananas (the riper, the better) and mash them into a smooth-ish puree with a fork or potato masher. You don’t need to make it perfect. just get those big lumps out. I always love mashing bananas. It’s oddly satisfying.
3. Chop the dates: Slice up your dates into small pieces. I like cutting them into little bits rather than chopping them too finely. This way, you get little bursts of caramel flavor throughout the cake. Once chopped, toss them in a spoonful of flour to prevent them from sinking to the bottom of the cake as it bakes.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger and salt. You want to make sure everything’s well distributed so there are no clumps.
5. Whisk the wet ingredients: In another bowl, whisk the eggs, melted butter, brown sugar, milk and vanilla extract together. It’s always at this point I’m tempted to take a quick taste of the batter (no shame here!).
6. Combine wet and dry: Now, pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon. You’re looking for everything to come together smoothly but don’t overwork it.
7. Add the bananas and dates: Gently fold the mashed bananas and chopped dates into the batter. You want everything evenly distributed but without deflating the mixture.
8. Bake: Pour the batter into your prepared loaf tin and bake for about 1 hour to 1 hour 10 minutes. The cake is done when a skewer comes out clean. It’ll have this beautiful golden-brown crust and your kitchen will smell like the perfect combination of caramel and banana.
9. Cool and enjoy: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. This step is hard to follow because I always want to dive right in while it’s still warm!

What I Learnt

Baking this cake reminded me of the importance of using ripe bananas-seriously, the riper the better. Those speckled, almost mushy bananas transform into the most fragrant and flavorful base for the cake. Also, don’t skimp on the dates; they really are the star of the show here. It’s easy to think of them as just an extra but when they mix with the bananas, they create something that’s more than the sum of its parts.

Another thing I learned: patience. The cake doesn’t need any fancy techniques but it does need a little time to bake and then cool. If you try to cut into it too soon, you’ll lose that wonderfully soft texture.

Lastly, I think this cake proves that a recipe doesn’t need to be fussy or intricate to be great. Simple ingredients, minimal effort and a little love go a long way.

FAQs

Can I Substitute The Dates With Another Fruit In Nigella’s Banana And Date Cake?

You absolutely can! While the dates give the cake a rich, caramel-like sweetness, you could swap them out for dried figs or raisins if you’re looking for a twist. Just keep in mind that it might slightly change the flavor and texture. Figs give it a more earthy depth, whereas raisins will add a bit of tartness, but both work beautifully!

How Do I Make Nigella’s Banana And Date Cake Dairy-free?

Great question! You can make the cake dairy-free by simply using a plant-based butter like coconut oil or margarine. For the yogurt, opt for a dairy-free yogurt, like almond or coconut yogurt. Trust me, it still comes out just as moist and delicious!

What Can I Serve With Nigella’s Banana And Date Cake For A Special Treat?

If you want to take it to the next level, a dollop of whipped cream or a scoop of vanilla ice cream is perfect. You can also drizzle a little caramel sauce on top if you’re feeling extra indulgent. Honestly, it’s so good on its own, but a little extra treat never hurts!