First off, make sure all ingredients are at room temperature.

Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.

Butter and flour a large cake tin with capacity of 10 cups of water.

Mix together the milk and white vinegar and set aside.

In a bowl, combine together the flour, baking soda, baking powder, cinnamon powder and salt.

Using an electric mixer beat the butter and oil on medium speed to infuse them together.

Add the sugar, carob molasses, tahini, vanilla extract and mashed bananas and beat for 20 seconds.

Add the eggs one at a time and beat for 1 minute. Add the milk mixture and beat for 20 seconds.

Add the chopped dates and beat one more time to homogenize the mixture.

Fold in the flour mixture, mix well using a spatula. Scrape down the edges of the bowl and mix one more time.

Pour the batter into the cake tin.

Bake for about 1 hour 15 minutes, or until you insert a knife in the center of the cake and it comes out clean.

Remove from the oven and set aside for 10 minutes. Invert onto a wire rack. Sprinkle some icing sugar on top of the cake! Enjoy!