CARAMEL, BANANA, & DATE LOAF
This is a recipe I tore out of a magazine. i made it this week, and it was so delicious! It disappeared very quickly, and I have been asked to make another. My kids loved it and took slices in their lunch boxes. Even my eldest, who is kinda fussy and never eats cake..just LOVED it!
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Grease a 14cmx21cm loaf pan, line base and long sides.
- Combine flour, bicarb, and nutmeg in a large bowl. Stir in dates and brown sugar. Make a well in the centre, add juice, butter, egg, and bananas. Mix with a wooden spoon until smooth. Pour mixture into prepared pan.
- Cook at 180C for about 1 hour.
- Stand cake in pan for 5 minutes before turning out on a rack.
- Serve warm or cold, with a little butter.
CARAMEL MACCHIATO BANANA BREAD
Baking banana bread is one of my favorites, and I love nothing more than enjoying a slice with a nice cup of coffee. This was the inspiration for my recipe, which features a coffee infused loaf and a rich caramel glaze.
Provided by Dianne
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
- Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
- Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 43.3 g, Cholesterol 46.3 mg, Fat 17 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 184.9 mg, Sugar 20.6 g
DATE, BANANA & RUM LOAF
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium
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