Saturday, August 04, 2007

Banana, Date and Pecan Loaf Recipe

This moist banana loaf contains chunks of date and pecan nut. Serve slices of the loaf on their own or spread with butter.

Serves about 10.

We use a 250ml measuring cup for all of our recipes.

200g (1 1/3 cups) self-raising flour
1/2 teaspoon bicarbonate of soda
120g butter, softened (if using unsalted butter, add 1/8 teaspoon fine table salt with the butter)
152g (2/3 cup, firmly packed) brown sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
260g (1 cup) mashed very ripe banana
2 large eggs (we use eggs with a minimum weight of 59g)
188g (3/4 cup) sour cream
160g (2/3 cup, very firmly packed) chopped dried dates
100g (3/4 cup) chopped pecans

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

You will need a loaf tin with base measurements of about 20.5cm x 10.5cm and a depth of about 5.5cm. Grease tin and line with baking paper.

In a small bowl, stir together self-raising flour and bicarbonate of soda.

Place butter, brown sugar, vanilla and mashed banana in a food processor. Process on medium speed for 2 minutes. Increase speed to high and process for about 1 minute, until the mixture is smooth and creamy. ©

Add eggs, sour cream, flour and bicarbonate of soda and process on medium speed for about 30 seconds, until well combined. The mixture will probably look curdled. Stop the processor and scrape down the sides.

Add dates and pecans and process for about 15 seconds, just until the dates and pecans are distributed through the mixture.

Pour mixture into the prepared tin and spread evenly.

Bake for about 1 hour and 10 minutes. If the loaf is becoming too brown during the cooking time, cover it with greaseproof paper or aluminium foil. When the loaf is ready, a sharp knife or skewer inserted into the centre should come out without any batter attached.

Allow loaf to cool completely before storing in an airtight container. Cut into slices to serve. Suitable to freeze.


Blogger isparkle50 said...

Fantastic recipe as always. The pecans and dates made this recipe so delicious.

17/8/07 9:36 pm  
Anonymous Anonymous said...

Another great recipe - really nice flavour and it smelt beautiful baking in the oven :)

I had to use chopped hazelnuts instead of pecans, because that is what I had in the pantry, but the result was still great.

19/8/07 9:50 pm  
Blogger Rok & Nok said...

Tried this on the weekend - it was all " gobbled up" ... I used walnuts instead of pecans and I iced it with lemon icing ... yum

10/9/07 2:19 pm  
Blogger Carly said...

Can you substitute the sour cream for natural yoghurt in the recipe ?

14/12/07 9:24 am  
Blogger Amanda and Debbie said...

Hi Carly,

We aren't sure whether yoghurt would be a suitable substitute for the sour cream because yoghurt contains less fat. If you try it, please let us know how it turns out.

16/12/07 11:20 am  
Anonymous Anonymous said...

This was absolutely delicious. I chopped it up into slices, wrapped them in glad wrap and they froze really well, to just pull out of the freezer for lunch the next day! It cooked so nicely, I will definitely make it again :)

12/9/08 6:39 pm  
Blogger Rima said...

I cant find ´self raisig flour`her in Denmark markets,is there any substitute?

5/12/08 7:32 am  
Blogger Amanda and Debbie said...

Hi Rima

You could use 2 2/3 teaspoons baking powder and 200 grams (1 1/3 cups) plain flour as a substitute for 200 grams self-raising flour.

5/12/08 2:21 pm  
Anonymous Anonymous said...

This was delicious! Very moist and tasty. Thanks for the recipe!

15/12/08 4:22 pm  
Anonymous Anonymous said...

This was lovely, thankyou for a wonderful recipe.

14/5/09 7:20 pm  
Anonymous Anonymous said...

Wow!!! This loaf is the best I have ever made.. it was still moist 3 days later. I don't actually know why there was still some left three days later..if I had my way I would have devoured the whole thing straight from the oven! Fantastic recipe, I will be making this again and again. It didn't even need butter in my opinion.

28/9/09 2:10 pm  
Anonymous Anonymous said...

I am very new to baking and this recipe was divine and easy. Moist and rich. I used LF sour cream and it still worked really well. I also used extra dates and extra pecans. has anyone tried this with walnuts?

I don't own a food processor so i did it all by hand and just lightly softened the butter and then cremed it with a fork. Everything else i just mixed with a wooden spoon.

It took a little longer than what the recipe said to cook. In my oven approximatley 1 hour 25 minutes.

thank you for publishing such a wonderful recipe.

9/10/09 11:01 pm  
Anonymous Anonymous said...

oh my lord this was just delicious. Will definitely make again

26/10/09 2:16 pm  
Anonymous Tamara said...

I didn't have any sour cream or pecans, so used a banana flavoured yoghurt and walnuts instead. I don't think it turned out as well using the yogurt, but very much still edible! It's probably not as moist and light as if I used the sour cream. The walnuts taste great though. Will definitely try again when I have some more old bananas and sour cream!

17/7/10 9:29 pm  
Anonymous Oh said...

Thanks for another great recipe. I subsituted pecans with almond and i turned out very nice. Everyone loves it!

6/12/10 6:48 am  
Anonymous Anonymous said...

Ladies yet another wonderful creation, so easy and tastes fantastic, my 5 year old son can't get enough of it!

2/10/12 2:12 pm  
Anonymous Anonymous said...

Lovely recipe although mine seemed to be very moist to the point it broke apart slightly when cutting it up. Should i have left it to cook longer? Also i noticed the pecans and dates sunk to the bottom of the loaf.

14/11/13 4:53 pm  
Blogger Melissa L said...

Another amazing recipe! I frequently make the low fat banana date bran muffins from Exclusively Food also, and gave this banana bread a go tonight! I used a bit less soured milk in place of the sour cream, and some frozen bananas we had stashed away, and it turned out amazing. I just used my little Stickmaster so I couldn't blend it quite as smoothly as was probably required, but it still turned out amazing! I left out the nuts and reduced the brown sugar to 125g, and baked it for 55 min at 160C fan-forced, turning it down to 150C after 30 mins or so because I was worried about it getting too brown. Will make this again! Thanks for another brilliant go-to recipe!

18/4/18 6:52 pm  

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