good things - Liz Posmyk
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs

Banana, date and honey wholemeal loaf

2/7/2015

22 Comments

 
Banana, date and honey wholemeal loaf
I seem to have a never-ending supply of over-ripe bananas in the freezer, so it's time to make some banana bread, methinks. It's one of Peter's favourite sweet things, along with dates, so let's see if I can find a recipe made from both.

Perusing my bookshelves, I find a suitable candidate in Emma Patmore's book, Baking. Given that there are dates and honey in the recipe, I cut back on the sugar and used lower GI coconut palm sugar instead of white. I also substituted self raising wholemeal flour. The verdict from man? He loves it. My recipe is a keeper. 

HONEY, DATE AND BANANA WHOLEMEAL LOAF
225g wholemeal self-raising flour, sifted
100g butter, diced
75g coconut palm sugar (use caster if preferred)
125g dates, de-stoned, chopped
2 ripe bananas, roughly mashed
2 free-range eggs, lightly beaten
2 tablespoons honey

Preheat oven to 160 degrees C. Grease a loaf tin and line the base and sides with baking parchment. Combine the flour and the diced butter in a large Pyrex bowl. Using clean hands, rub the butter into the flour, until the mixture is the consistency of bread crumbs.

Add the sugar, dates, bananas, eggs and honey to the flour/butter combination and mix well to form a smooth cake batter. Pour the batter into the prepared loaf tin and smooth the top of the batter with a palette knife or spatula. 

Bake in the preheated oven for around one hour until the loaf is nicely golden in colour and a skewer tests clean. Leave to cool in the tin, then turn out onto a sheet of baking paper over a cake rack. Store in an airtight container for two or three days. Serve warm or cold. Serves 6-8.
Print Friendly and PDF

Bourbon vanilla powder from Essential Ingredient
Ripe bananas
Honey by Liz Posmyk Good Things
Dates by Liz Posmyk Good Things
Coconut palm sugar and wholemeal flour
Banana, date and honey wholemeal loaf

Tell me dear readers and fellow cooks, do you seem to have a never-ending supply of over-ripe bananas too? 
22 Comments
Jane @ Shady Baker link
29/6/2015 08:00:57 pm

This looks great Lizzy...I can almost smell it from here. I love banana in baking but my children don't so I tend not to cook it much. I have fond memories of old-school banana cake as a child. I like the addition of dates.

Reply
Lizzy
30/6/2015 07:26:23 pm

Thanks Jane, it is a good one... : )

Reply
Glenda link
30/6/2015 03:55:44 am

Hi Liz, I freeze my bananas for smoothies. I have also been making a lot of loaf cakes lately. We love them. Yours looks a winner.

Reply
Lizzy
30/6/2015 07:26:59 pm

It's a great way of using all those bananas, isn't it! I don't know why, but we just don't seem to eat them fresh any more!

Reply
John / Kitchen Riffs link
30/6/2015 04:49:38 am

Even though we go through bananas pretty quickly, we often do buy too many for some reason. So yes, they often end up in baked things. Rarely combine bananas and dates in bread, but I really like the idea. Definitely will be trying! Thanks.

Reply
Lizzy
30/6/2015 07:27:17 pm

Thanks so much, John.

Reply
e / dig in hobart link
30/6/2015 11:13:17 am

no, I always eat my bananas up! lizzy, is there meant to be vanilla in the recipe? you have the pic of the vanilla powder but I can't see it in the ingredients or instructions.
I love that it is made with wholemeal flour, I like to use that when I can.

Reply
Lizzy
30/6/2015 07:27:56 pm

Oh, you're a good girl, E... for some reason ours are always leftover! Yes, there is vanilla, thanks for the pick up. Have amended! : )

Reply
Eha
30/6/2015 02:07:41 pm

Am not a baker as you know but occasionally have made banana bread: well, looking at the ingredients this should taste heaps more interesting than my current version:) !!

Reply
Lizzy
30/6/2015 07:28:12 pm

It could do... happy baking Eha xx

Reply
Hotly Spiced link
30/6/2015 05:37:35 pm

I like how you substituted white sugar for coconut sugar; it's not only more healthy but it would add a lovely flavour. The honey and dates make this a much more interesting banana bread xx

Reply
Lizzy
30/6/2015 07:28:30 pm

It is a more unusual one, Charlie xx

Reply
David link
30/6/2015 06:34:06 pm

What? Yu freeze overripe bananas? I never thought of that! Brilliant, dear Liz! The bread sounds incredible, especially with the wholemeal flour!

Reply
Lizzy
30/6/2015 07:28:56 pm

Oh yes, David, it is a great way of using them and not throwing them out! : )

Reply
Tandy | Lavender and Lime link
30/6/2015 06:54:06 pm

I must remember the next time we have over ripe bananas, which is seldom, to put them into the freezer. I made a banana loaf the other day and it is such a great use of a healthy for you ingredient :)

Reply
Lizzy
30/6/2015 07:29:19 pm

Yes, definitely a good way to save the bananas and not waste! But then you must use them too xx

Reply
Laura (Tutti Dolci) link
1/7/2015 07:07:53 am

This is the kind of loaf I could snack on all day long!

Reply
Kennedy Cole@ KCole's Creative Corner link
1/7/2015 04:06:13 pm

Date and honey go great together! I love these wonderful flavors!

Reply
Sally - MyCustardPie link
1/7/2015 05:42:39 pm

I have all these things in my kitchen - nice idea to add dates.

Reply
Beck link
1/7/2015 08:30:52 pm

Sounds lovely Liz, and I assume you’ve noticed how cheap those lovely Medjool dates are at the moment....

Reply
Lorraine @ Not Quite Nigella link
3/7/2015 01:22:07 pm

That would be lovely with a nice layer of butter on top! :D

Reply
Gourmet Getaways link
6/7/2015 12:21:28 am

Judging from your photos this loaf smells really good! Love it that you used dates too! Thanks for sharing!!

Julie & Alesah
Gourmet Getaways xx

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner


    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
    Picture
    Picture
    Picture
    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs