Skip to main content

banana date pecan bread


My landscaper and his wife went to Palm Springs last weekend and came back with a 5 pound box of Medjool dates all for me. Of course I've been sharing the wealth with friends and family but now I'm getting down to the business of baking with Medjool dates, which is a pretty cool thing to do. I have quite a few recipes I enjoy that use dates but I always like to try new recipes, especially for baking. It's no secret with my family that I like to use ripe bananas for homemade banana bread, especially for my grandkids. I found a recipe that I doubled to make three loaves of banana bread adding Medjool dates in an interesting and delicious way, I'm sharing this recipe today. Like most people, we love desserts around the Christmas holidays and a few years ago I started making a Scrumptious date cake with a toffee sauce from a Sur La Table cooking class I took in San Francisco.  That cake recipe will eventually make its way on to the pages of my new blog, Tarragon and Chives, named after a cobalt blue ceramic pot in my garden filled with chives and tarragon. 

Banana Date Pecan Bread Recipe
makes 3 8x4" bread pans

1 & 1/2 cups toasted pecans, chopped, 1 cup for the bread and 1/2 cup for sprinkling on top
14 ounces Medjool dates, pitted and chopped into bite size pieces
2 cups plus 4 tablespoons packed brown sugar
1 stick unsalted butter, cut into bits
1 & 1/2 cups water
1 teaspoon baking soda
2 large eggs, lightly beaten
2 ripe bananas, peeled and mashed
1 teaspoon vanilla extract 
3 & 1/2 cups self-rising flour
1/2 teaspoon sea salt
1/4 cup cinnamon sugar for sprinkling on top

Preheat the oven to 375 F
Spray the loaf pans with baking spray

Mix together the 1/2 cup toasted chopped pecans and the cinnamon sugar in a small bowl, set aside

Place the dates, brown sugar, butter and the water in a medium heavy pot.  Heat the date mixture over a medium high heat until it comes to a boil, remove from the heat, transfer to a bowl and place over an ice bath.  Stir until mixture cools to room temperature.
Add the the baking soda, eggs, banana and vanilla extract to the date mixture and stir to combine.
Stir in the cup of pecans, then stir in the flour and salt into the mixture, until just combined.
Spoon the batter into the loaf pans until about 2/3 full.
Sprinkle the pecan, cinnamon sugar mixture evenly on top of the loaves.  Bake in the center of the oven for about 45 minutes or until a tester comes back clean.  The loaves will be lightly browned and pull away from the sides of pans.  Place on a metal rack and cool for about 10 minutes, then remove the breads from the pans.  Serve warm or cold, but bread will be easier to slice when cool.













Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home.  They made dinner at home one night so  I brought a couple of appetizers to share.  My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip.  I like to serve it spread on small crisp crackers but toasted sliced baguette works well too.  Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade  serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice  2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...