Gâteau-pain à la banane avec glaçage aux dattes (sans sucres ajoutés)

Ingrédients

• 1 1/2 cups (300g) 3 large ripe bananas, peeled
• 1/3 cup (76g) unsalted butter, melted, cooled
• 3 large eggs, room temperature
• 1/2 cup (4oz, 113g) plain yogurt
• 1 teaspoon vanilla bean paste or 1 vanilla bean, scraped
• 1 1/2 cups (200g) cake flour
• 1/4 cup (25g) oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1/8 cup (16g) arrowroot powder (*optional)
• 1 Tablespoon flax meal (*optional)
• 10 medjool dates, pitted
• 1/2 cup (4oz, 120ml) warm water
• 1 cup (8oz, 240ml) heavy cream

Préparation

1. 1

   --- Make the cake ---

2. 2

   Preheat oven to 350℉/177℃. Line a round or square 9-inch cake pan or standard 4 1/2 x 9 inch loaf pan with parchment paper.

3. 3

   Place bananas in a food processor and blend until there are no large pieces and it looks like a thick batter. Add in the melted butter, eggs, yogurt, and vanilla. Pulse it a few times to mix thoroughly.

4. 4

   In a large bowl, combine the dry ingredients: flour, oat flour, baking soda, baking powder, salt, arrowroot starch, and flax meal.

5. 5

   Pour the liquid ingredients from the food processor into the dry ingredients bowl. Mix using a rubber scraper just until combined. Pour into the prepared pan.

6. 6

   Bake for 25-35 minutes, until a toothpick inserted into the center comes out clean. Adjust baking times longer (35-45 min) if using a loaf pan and shorter (20-25 minutes) if making cupcakes.

7. 7

   Remove from oven to cool. Rest in the pan for 5 minutes, flip upside down onto cooling rack to remove cake from pan and continue to cool. Frost once cake is completely cooled.

8. 8

   Note: To achieve a small layered cake, I cut my 9-inch cake flat across the top. Then, I used a 3.5 inch round cutter and cut 3 small cakes out of my 9-inch cake.

9. 9

   --- Make the frosting ---

10. 10

    Place the pitted dates into the food processor and pour warm water over them. Let them sit for 5 minutes. Puree the dates until they form a smooth paste.

11. 11

    Add the heavy whipping cream to the food processor and continue to pulse and mix until a thick, whipped frosting consistency is reached. Be careful not to overmix. Keep the frosting refrigerated until ready to serve. Cake can be frosted and placed in the refrigerator until served.