Banana Cake Omani Style with Variations
Experience the exotic charm of an Omani-style Banana Cake, an irresistible treat infused with the warmth of cardamom, the sweetness of ripe bananas, and the floral notes of rose water. This moist, fragrant cake is beautifully complemented by the richness of dates and optional crunchy walnuts, creating a perfect balance of texture and flavor. With sesame seeds sprinkled on top and an optional tahini-honey drizzle, this recipe is a delightful twist on traditional banana cake, offering a fusion of Middle Eastern-inspired ingredients. Customize it further with your favorite toppings, and enjoy it as a comforting dessert or a luxurious teatime snack. Easy to make in under an hour, this cake brings a world of flavor to your table with minimal effort!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 0.5 cup Plain yogurt
- 2 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Salt
- 0.5 cup Pitted dates, chopped
- 1 tablespoon Rose water
- 0.25 cup Chopped walnuts (optional)
- 2 tablespoons Sesame seeds (optional, for topping)
- 0.25 cup Tahini (optional, for drizzle)
- 1 tablespoon Honey (optional, for drizzle)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the sugar, vegetable oil, yogurt, eggs, and rose water to the mashed bananas. Whisk until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cardamom.
Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Do not overmix, as this can result in a dense cake.
Gently fold in the chopped dates and optional walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and use a spatula to smooth the top.
If using, sprinkle the sesame seeds evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If you want to add the tahini drizzle, mix the tahini and honey in a small bowl and drizzle over the cake just before serving.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 539.6 g | 196% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 278.9 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 821 mg | 63% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
