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Author Notes: This is a really good banana bread that manages to have a kind of dark caramelly flavour without overdoing the actual sugar and fat (though not exactly "light" - it aims rather to optimize its moderation). A part of the caramelly flavor is donated by the dates and another part by the piloncillo, a very dark cane sugar sold in solid form in grocery stores anywhere there is a Latin American clientele. Mixing the sugar with the wet ingredients first helps to dissolve it. If piloncillo is not accessible use the darkest brown sugar you can find. —Starmade
Makes 1 loaf
sweet and wet ingredients
- 2 very ripe bananas
- 1/3 cup sour cream
- 1 egg
- 1/2 cup piloncillo, grated and packed
- 1/4 cup melted butter
- 2 teaspoons vanilla
- 3/4 cup unbleached white flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg (or to taste)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup dates, pitted and chopped up
- 1/2 cup pecans, broken
- Preheat oven to 350. Prepare loaf pan with butter or liner. Chop dates and break up pecans. Grate and measure the piloncillo.
- In a mixing bowl, mash banana and mix in grated sugar and all the wet ingredients except for the melted butter; keep stirring till sugar melts completely and mixture is uniform, aside from a few lumps from the banana. Then stir in the melted butter.
- Add the dry ingredients and stir in; do not overmix. Dump in dates and nuts and stir some more. Scrape into prepared pan.
- Bake about 50 minutes or till done (but do not overbake; in my oven, 50 minutes is perfect).
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit