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Date Banana Bread

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


This recipe is featured at Cooking With Books.

This recipe makes 1 loaf
Water1/3 cup
Vegetable Oil2 TBSP
Bread Flour3 cups
Salt1+1/2 tsp
Brown sugar, packed2 TBSP
Active Dry Yeast2+1/4 tsp
Bananas, mashed3/4 cup
Dates, chopped1/3 cup
Traditional Baking Method

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.


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.



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 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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