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
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Ingredients
- 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
Directions
-
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).
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