When I moved away from home, I craved my mom’s banana bread. I started to play around with different recipes and the recipe I developed is not like my mother’s recipe at all. In fact, it couldn’t be farther from it. While my mom’s banana bread is traditional, my recipe has a certain unconventionality that reflects my own quirky personality. Instead of the usual walnuts, I add chopped dates to the batter and I must say - it is DELIGHTFUL!
Get your bake on and ENJOY!
Banana Date Bread
2 cups flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar (preferably dark, but light will work too)
2 eggs, beaten
2 1/3 cups mashed ripe bananas (approx. 2-3 bananas)
2 tsp cinnamon
3 handfuls of chopped dried dates (if you’re feeling saucy, you can reconstitute them in rum.)
Glaze – see below for recipe
Directions
1. In a large bowl, combine: flour, baking soda, salt. (If you have time, sift these ingredients but it’s not necessary.) Add the dates to flour mixture.
2. In a separate bowl, cream the butter and brown sugar. Stir in the eggs and mashed bananas.
3. Stir the banana mixture into flour mixture until just moist. Do NOT over stir – it will make the bread dense or dry, or BOTH.
4. Pour into a prepared loaf pan. Bake at 350 degrees for 60-65 minutes. Test for doneness in a few different spots.
5. Let bread cool in pan for 10 minutes then, turn onto a rack.
6. Glaze and enjoy!
Glaze
1 ½ cups powdered sugar
3-5 tbls milk
1 tbls vanilla
Mix all ingredients in a bowl. If glaze is too thick add additional (1) tablespoon of milk at time until desired consistency is reached.
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