A Tradition in Family Baking

Date Banana Bread

Date Banana Bread
A rich loaf studded with dates and the subtle flavor of banana is sure to become a favorite.

  • ⅓ cup Water
  • 2 TBSP Vegetable Oil
  • 1 Egg
  • 3 cups Bread Flour
  • 1+1/2 tsp Salt
  • 2 TBSP Brown sugar, packed
  • 2+1/4 tsp Active Dry Yeast
  • ¾ cup Bananas, mashed
  • ⅓ cup Dates, chopped

  1. In a medium mixing bowl, combine 1 cup bread flour, yeast, salt and brown sugar. Heat water, oil, and bananas to 120° to 130°F; add to flour mixture. Blend at low speed until moistened. Add egg; beat 3 minutes at medium speed. By hand, add dates and gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  2. Punch down dough. On lightly floured surface, roll or pat to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 9 x 5- bread pan. Cover, let rise in warm place until indentation remains after lightly touching the side of the loaf, about 30 minutes. Bake at 375°F for 35 to 40 minutes until golden brown. Remove from pans; cool.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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