Bananas are one of the most inexpensive, most accessible, potassium rich fruit. My love for bananas is conditional. There is certain ripeness that’s perfect for me. That’s when they are golden yellow. The stems are no longer dark green. Sweet and lightly firm. This is the stage before the bananas start to accumulate brown spots. Once bananas have brown spots on them, they are over-ripe. The flesh starts to taste mushy and no longer firm. At this stage, bananas are no longer ideal to eat as they are. However, at this over-ripe stage, with brown spots all over the peel, they are perfect for making breads, cakes, muffins and pancakes. They would be perfect for this recipe.
You don’t need an electric mixer to make this banana bread. You only need your hand, a spatula, a large bowl, and loaf pans. And of course the ingredients…
You need the following:
Peeled and roughly mashed.
Making the Banana Bread:
Preheat oven to 325°F.
Place loaf pans in a heavy duty baking sheet.
There is something cute about mini-banana breads. Especially if I’m giving it as a gift. For me it is a “small treasure.” A way of saying: I’m thinking of you. And for that, here is a small token…
Please excuse my pans here. I have since retired these pans. Because my son said so.
Or you can use a combination of both pans.
(As you can see here. The butter is soft and at room temperature. But I found that it is easier and better to work with it cold and cut into small pieces…)
Stir to combine.
Bake in a preheated oven at 325°F for 50 – 60 minutes or until breads are golden brown.
Serve bread warm, in thick slices, with honey butter.
Banana Dates Bread
4 cups self-rising flour
1 cup or 2 sticks butter – cut into small pieces
2/3 cup + 2 TBSPS. Superfine sugar
1 ¼ cups chopped dates
4 very ripe bananas (with brown spots OK) – roughly mashed
4 large eggs, lightly beaten
4 TBSPs. honey
Preheat oven to 325°F.
Butter 6 mini loaf pans or 2 regular loaf pans.
Peel bananas and place them in a large Ziploc bag. Zip the bag and mash the bananas with both your hands. Set aside.
Using a fine strainer, sift flour into a large mixing bowl.
Dump the pieces of butter over the flour and blend with a pastry cutter until mixture resembles coarse sand. (If you don’t have a pastry cutter, rub flour and butter with your finger tips.)
Add the sugar and chopped dates into the flour mixture. Stir to combine.
Pour the mashed bananas, beaten eggs, and honey over the flour and dates mixture.
Stir to combine and mixture forms into a thick batter.
Spoon the mixture into the buttered loaf pans. Filling each pan into three-fourths full.
Bake in a preheated oven at 325°F for 50 – 60 minutes. Or until golden brown and a toothpick inserted comes out clean.
Remove breads from the oven and let them cool in the pans.
Slice breads into thick slices. Serve warm or cold, with honey butter.
Tess’ Kitchen Secrets:
#1 – To make Honey Butter. Simply softened ½ stick of butter and mix it with 2 tablespoons honey.
#2 – This bread is excellent served with coffee and hot tea for breakfast or snacks.
#3– If you don’t like dates, you can use dried cranberries or apricots.
Enjoy and Happy Cooking!