Banana Date Bread

Thank you for sharing!

Last Updated on June 3, 2015 by Chef Mireille

Banana Bread





Blogging Marathon #30
Theme: Bookmarked Recipes

One of my idiosyncratic eating habits is that I only like under ripe bananas. Once the spots start appearing and they get soft and mushy, they get utilized in pancakes, smoothies and sweet breads.

When I was in the process of deciding which of my bookmarked recipes I should use for today’s post, I had 2 over ripe bananas by my standards that needed to be used for something. That was what led me to Sumee’s recipe for Cranberry Banana Bread here.

I had planned to follow her recipe exactly as is but after sifting the dry ingredients, I opened my cabinet to get the cranberries I thought I had. Nowhere to be found. I must have forgotten I finished them, so the cranberries had to be replaced with other fruit in the pantry.

Banana Date Bread

Yield: 1 loaf
Ingredients:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup ground flaxseeds
  • 1 teaspoon baking soda
  • 1 cup firmly packed light brown sugar
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup olive oil
  • 2 eggs
  • 2/3 cup strained yogurt
  • 2 bananas, mashed
  • 1/2 cup pitted dates, roughly chopped
  • 1/2 cup candied fruit, aka tutti frutti
  • 1/4 teaspoon salt

Preheat oven to 350. Grease a loaf pan.
Toss fruit with 2 tablespoons of the flour.

Sift flours with flaxseed, salt and baking soda.
Mix sugar and olive oil.
Add eggs, bananas and half of the yogurt.
Start adding the flour a little at a time, alternating with the remaining yogurt.
Fold in the fruit. Transfer to the prepared loaf pan.
Bake for 60-70 minutes, until toothpick inserted comes out clean.

Banana Bread

High in fiber with the use of whole wheat flour, flaxseeds and dates and low in fat by using olive oil, this is a healthy sweet bread you don’t have to feel guilty about indulging in.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

…linking to What’s With My Cuppa 2 & Bake Fest hosted by Radhika

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani N

    Same situation with bananas in our house too.. Unfortunately in summer, all the bananas ripen up at the same time and I usually end up using them in pancakes, smoothies or in baking.
    Love the first click.. Makes me want to make this cake right away with my mushy bananas that I have.

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