This is a recipe I used to make all the time in college. At the time, I was doing a lot of work with Native Americans, and it seemed like most of them were diabetics. For some reason, unbeknownst to me at this present time, we had a lot of potluck-type things. The Native Americans were sooooooo excited that this recipe has no sugar (other than the minimal amount on the coconut and dates). I used to place a stack of recipe print-outs right next to the pan of coffee cake. I lost the recipe, but found a very similar one online, which I then fixed--the guy had added sugar! No!! He ruined the very essence of it!!--So, I brought it back to its former healthful, delicious, sugar free glory. Enjoy.
P.S. Preschool snack, here we come!
- 1/2 cup butter - softened
- 2 medium bananas
- 3 large eggs
- 1 and 1/4 cups water
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 and 1/2 cups chopped dates
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For Topping:
- 1/2 cup (heaping) chopped dates
- 1/2 cup (heaping) flaked coconut
- 1/2 cup (heaping) chopped walnuts
Preheat oven to 350 degrees. Prepare a 13x9 baking pan with a generous coating of cooking spray.
Cream butter and bananas in a mixing bowl. Add eggs, water and vanilla extract and mix well.
In a large bowl, sift together flour, baking powder and salt. Add to butter mixture and mix well. Add chopped dates and mix well.
Pour batter into prepared pan and smooth out evenly with the back of a spoon.
Combine all topping ingredients in a small bowl or cup and sprinkle topping evenly over batter.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.