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.


Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k