Banana and Dates Wholemeal Cake Loaf

During my school days, I was taught using pisang emas to bake into banana cakes because this type of bananas is sweet and has a strong banana flavour, so you can cut down on the quantity of sugar and omit the banana essence. So I bought a bunch that day, saving some for the cake making. It has been really long time since I had pisang emas as I used to eat Montel bananas only. But I find that nowadays, the Montel bananas are not so tasty nor fresh. It was so much different compared to the bananas I ate in Eastern Europe. Not only the bananas were big but tasty.

I mixed with some chopped Iranian dates and replace some portion of the flour with wholemeal flour. As for the sugar, I replaced it with Isomalt, a healthier sugar replacer that minus the calorie. Most of my cakes are eggless, and I used flaxseed mixed with water as egg replacer. The last time when I did the banana cake, I arranged some sliced bananas on top of the cake and it turned out better than this time. I am not sure was it because of different type of bananas or temperature too hot on top, although I did cover the top 15 mins before time due. The dates which were arranged in the middle also went out of place as soon as the cake risen like an earthquake during baking. :

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