Soft and savory banana cake
2 ripe, medium DOLE Bananas
Place bananas in blender or food processor container. Cover; blend until smooth (about 3/4 cup).
3/4 cup DOLE Chopped Dates1/2 cup chopped almonds1-1/2 cups all-purpose flour, divided1-1/2 teaspoons baking powder1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Toss dates and almonds with 1 tablespoon flour in small bowl; set aside. Combine remaining flour, baking powder, cinnamon and nutmeg in medium bowl.
1/2 cup margarine, softened1 cup sugar2 eggs1 teaspoon rum or vanilla extract
Beat margarine with sugar until light and fluffy. Beat in eggs. Alternately stir in flour mixture and bananas. Stir in date mixture and rum extract. Turn into greased 8-inch square baking pan.
1/4 cup raspberry jelly or jam, melted
Bake at 350ø F., 45 to 50 minutes or until toothpick inserted in center comes out clean. Poke holes in cake with fork and spread jelly over cake. Cool.
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