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
What You'll Need
sweet and wet ingredients
very ripe bananas
piloncillo, grated and packed
unbleached white flour
whole wheat flour
nutmeg (or to taste)
dates, pitted and chopped up
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).