After finding a bag of dates hiding out in the back of my fridge, I contemplated their fate this morning. Should I make them into a pie or cookies? Or, should I just eat them one by one until the the bag was empty and I was full?
When I came across an over-ripened banana on the counter, I knew what I must do. I made a moist banana bread spiced with a bit of cinnamon and loaded with chewy, sweet dates.
Quick Breads are my Destiny
I love quick breads like banana bread and zucchini bread. Any bread which contains the word ‘quick’ is my destiny. What can I say, I am a carb addict and I don’t like to wait.
So, using my mother’s banana bread recipe which would normally contain nuts, I modified it slightly for the addition of dates and a touch of cinnamon.
Banana Date Bread Recipe
2 1/2 c. flour
3 teaspoons baking powder
1/2 teaspoon salt
1 c. sugar
1/4 c. butter
1 c. mashed ripe bananas (about 3)
1/2 teaspoon cinnamon
1 1/2 c. milk
1 c. dried dates, chopped
Mix dry ingredients in large bowl then add butter, followed by all remaining ingredients. Mix just until the ingredients are combined, do not over mix.
Coat a bread pan with butter or nonstick spray, spoon in the batter. Bake at 350 for about 1 hour or until a toothpick inserted into the center comes out clean.
Silicone Bread Pan Fail
While I like silicone in concept, a new silicone bread pan purchase turned into a failure. The silicone bread pan was an impulse purchase on a recent shopping trip to Sur La Table in Seattle. I should have known that a larger pan made of silicone probably wouldn’t structurally hold up.
You can see from the photos that the silicone pan didn’t hold its shape and allowed the loaf to squash out on the sides as it baked. Due to this, the loaf has an oval shape when cut into slices. However, the bread did tip out of the pan super easy.
Unfortunately, the slices looked like a butterfly when placed together – although cute, I really wanted a classic loaf shape. Anyone else have a silicone experience to share? (bakeware, not boobs!)