BANANA DATE FLAXSEED BREAD
I'm always searching for healthy recipes, and this one filled the bill. The flaxseeds give the bread a really nutty taste.
Provided by RUGGLES
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
- In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
- Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Nutrition Facts : Calories 263 calories, Carbohydrate 42.6 g, Cholesterol 37.2 mg, Fat 10.5 g, Fiber 6.6 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 19.1 g
BANANA DATE BREAD
A great banana bread that uses the least amount of oil I've seen compared to some other banana bread recipes. Tastes great all by itself or add a little butter or cream cheese to make it even better. Leave the dates and/or nuts out if that's not your thing.
Provided by Marc R.
Categories Breads
Time 1h10m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
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.
PEAR BANANA BREAD
A nice change from regular banana bread--it's super moist and the pears really boost the flavor. I developed this by combining the best elements of banana and fruit bread recipes. As one of the reviewers discovered, this recipe doesn't work with hard pears--they have to be soft so they can be mashed in with the bananas to form a puree. Also, this can be cooked more quickly in a muffin tin (about 20 minutes).
Provided by Marla Swoffer
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Mash bananas and pears in a bowl.
- In a separate bowl, mix the rest of the ingredients until creamed together.
- Stir in the fruit mixture.
- Pour the batter into a greased loaf pan.
- Bake for an hour and half.
- Let cool for at least 10 minutes so it doesn't fall apart (it solidifies more with time).
Nutrition Facts : Calories 3210.6, Fat 107.6, SaturatedFat 63.6, Cholesterol 624, Sodium 2283.9, Carbohydrate 530.9, Fiber 28.8, Sugar 285.2, Protein 46.1
BANANA PEAR BREAD WITH DATES
This bread is the best banana bread I have ever made. I didn't have enough of the ingredients I needed for banana bread so I improvised and the outcome was wonderful! I have to post this one so I will remember how to make it again. Entire family loved it.
Provided by Some1sGrandma
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Grease 2 loaf pans.
- In a large bowl cream together butter, sugar, Splenda, vanilla, orange extract, and eggs.
- Put into your blender 2 peeled bananas and half the can of pears (not juice). Puree.
- Stop blender and add cinnamon and enough pears to equal 2 cups of puree total. Blend again until all is smooth.
- Add the flour, soda and salt to the bowl of creamed butter and sugar mixture.
- Now add the fruit puree and the sour cream to the mixture and mix well.
- Fold in chopped dates.
- Scoop half the batter into each loaf pan and bake for about 1 hour.
- After 1 hour test center of loaf with a toothpick, if it comes out clean your bread is done, if not bake another 10 minutes and try again.
- Cool for at least 30 minutes before serving.
Nutrition Facts : Calories 222.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 59.8, Sodium 300.5, Carbohydrate 29.1, Fiber 1.4, Sugar 14.6, Protein 3.3
HEALTHIER SOUR CREAM BANANA DATE BREAD
This is my take on healthifying (is that a real word??) the super-popular Recipe #9351. I added dates and eliminated the sugar entirely, swapped out the white flour for whole wheat, and substituted grapeseed oil for half the butter. The result was a super moist loaf that was just sweet enough - the sweetness from the dates and bananas really shone through. It turned out so well I thought I would share.
Provided by Chilicat
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 9"x5" loaf pan.
- Sift the whole wheat flour, baking soda and salt together.
- Cream the butter and slowly blend in the grapeseed oil. Mix in the eggs one at a time, then stir in the vanilla and the dates.
- Stir in the dry ingredients, then add in the mashed bananas, nuts and sour cream. The mixture should be well blended.
- Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 219.3, Fat 10.7, SaturatedFat 3.8, Cholesterol 48.8, Sodium 248.9, Carbohydrate 29.5, Fiber 3.8, Sugar 13.2, Protein 4.2
BAKED ASIAN PEAR AND BANANA WITH DATE SAUCE AND WALNUTS
This easy bake is sweet without the refined sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Put pear wedges in an 8-inch baking dish. Cover with foil, and bake until beginning to soften, about 20 minutes. Add banana; dot with butter. Bake, uncovered, until fruit is softened and pale golden, 20 to 25 minutes more.
- Process dates, lemon juice, and cinnamon in a food processor until dates are coarsely chopped. With machine running, gradually add 1 cup cold water; process until smooth. Transfer to a saucepan. Bring to a simmer over medium-high heat; cook until thickened, 3 to 5 minutes. Serve immediately, or refrigerate, airtight, up to 2 days; reheat before serving.
- Divide fruit between 2 plates. Drizzle with date sauce; sprinkle with walnuts. Top each with 2 tablespoons yogurt.
Nutrition Facts : Calories 251 g, Cholesterol 17 g, Fat 16 g, Fiber 6 g, Protein 5 g, Sodium 21 g
BANANA-PEAR BREAD
A twist on traditional banana bread. Moist and luscious with pears! Super easy.
Provided by Jennifer A
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Peel and core pear. Grate pear flesh into a bowl.
- Mix brown sugar and butter in a bowl with an electric mixer until well blended. Mix in eggs, then add bananas and pear. Gradually mix in flour and baking soda. Add vanilla, cinnamon, ginger, and almond extract; mix until just combined. Pour into the prepared loaf pan.
- Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out fairly clean, about 1 hour.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 48.9 g, Cholesterol 61.6 mg, Fat 10.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 6.2 g, Sodium 274.1 mg, Sugar 26 g
WALNUT DATE LOAF
"I discovered this nutty bread when my aunt gave our family a bunch of dates and we didn't know what to do with them," recalls Karen-Jean Coxe of Ione, California. "I simply love it!"
Provided by Taste of Home
Time 1h15m
Yield 1 loaf, 16 servings, 1 slice per serving.
Number Of Ingredients 10
Steps:
- In a bowl, combine the dates, water and oil; let stand for 10 minutes (do not drain). Add the brown sugar, egg and vanilla; mix well. Combine the flour, baking soda and salt; stir into date mixture just until combined. Fold in walnuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until golden brown and a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 126mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA DATE BREAD WITH LIME
I was four years old when we moved into a brand-new house in South Windsor, Connecticut. One afternoon, my father decided I needed friends and walked me and Norman down to the local playground to meet the neighborhood children. Norman gave me strength. A sweet, fuzzy-headed, thumb-sucking baby monkey doll. To rest, he slipped perfectly inside an 8-inch yellow felt banana-shaped sleeping bag. Norman was my comfort and conversation starter when I met new kids. I can't decide whether I've heard the playground story so many times that I think I remember it, or if I actually do. But the vision of us is seared in my mind. My dear dad and me, hand in hand, me clutching Norman and his banana for dear life, silently walking down the street, both a little fearful about the next steps. Back then, Norman and his banana were my ice-breakers. Now, it's the banana bread I offer up as I walk into the new and unfamiliar. Neither has ever let me down.
Provided by Samantha Seneviratne
Categories side-dish
Time 2h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
- With an electric mixer on medium speed, beat the butter, sugar, and lime zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary. Beat in the banana and vanilla and fold in the dates. Fold the dry ingredients into the wet ingredients.
- Transfer the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Transfer the pan to a wire rack to cool for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
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