Caramel Banana Date Loaf Recipes

CARAMEL, BANANA, & DATE LOAF

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.

BANANA DATE BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the oil and sugar.
• Add the egg and mix well.
• In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
• In another bowl, combine the bananas, water and vanilla extract.
• Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
• Stir in dates and nuts (if desired).
• Turn mixture into a greased and floured 9" x 5" loaf pan.
• Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
• Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.

DATE, BANANA & RUM LOAF

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.

SALTED CARAMEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
• Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
• Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.