Banana bread is truly an American classic. It makes a wonderful dessert, a decently nutritious snack and when lightly toasted, an outstanding breakfast. For many banana bread is also a comfort food and you can never have too many comfort foods.
This version of banana bread is a little different. First of all, we only use the flour as a binding agent. For the actual body of the bread we are using oats. This make not only a more nutritious banana bread but also imparts a much fresher taste. We also use dates to add an even more natural sweetness to the bread.
At our restuarants we had quite a fan base for the various banana breads we would often feature. People always asked why ours was diffrent than others they had tried. What separated ours from others was the texture of the bread. This was accomplished due to one very simple technique. We mashed the bananas by hand! We cut the banana into quarters. Put each quarter into the palms of our hands and make a fist. The banana pulp would escape from between our finger into a bowl. That's it!
Ingredients needed to make Banana Oat and Date Bread (makes 1 loaf):
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp. vanilla
- 1/4 cup heavy cream
- 1 1/2 cups bananas (see how to mash above)
- 1/2 cup dates, pitted and chopped
- 1 cup flour
- 1 cup rolled oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- Pre-heat your oven to 350 degrees. Line the bottom of a 9x5 loaf pan with parchment paper.
- Into a mixer with the paddle attachment, beat the butter and sugar until light.
- Add the eggs, vanilla, cream, bananas and dates and beat 5 minutes.
- Stir in all the dry ingredients just until the batter is moist.
- Spoon the batter into the prepared pan and even out.
- Place into the oven and bake 60 minutes or until the sides begin to break away from the pan.
- Remove from the oven and let cool in the pan 10 minutes.
- Remove from the pan and cool on a rack.
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