Banana bread with dates and pecans

By • October 4, 2015 0 Comments

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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

dry ingredients

  • 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
  1. Preheat oven to 350. Prepare loaf pan with butter or liner. Chop dates and break up pecans. Grate and measure the piloncillo.
  2. 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.
  3. Add the dry ingredients and stir in; do not overmix. Dump in dates and nuts and stir some more. Scrape into prepared pan.
  4. Bake about 50 minutes or till done (but do not overbake; in my oven, 50 minutes is perfect).

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