Modified from the "Tartine Bakery"cookbook. Everything they make is delicious, but one's got to try to keep some semblance of discipline in one's life. Therefore, the attempt to make as many baked products as possible with non-white flour.
- 155g (1 cup plus 2 tablespoons) all-purpose flour [I substituted this for WW pastry flour]
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 255g (3 medium) unpeeled bananas, very ripe [I used 4... see note below]
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 85g (6 tablespoons) unsalted butter, at room temperature
- 170g (3/4 cup plus 2 tablespoons) sugar [I reduced the quantity of sugar by 3 or so tbsp]
- 115g (1 cup) walnuts, chopped
[I added chopped dark chocolate, since no dessert is acceptable in our home sans chocolate chips]
- 225g (1-3/4 cups) pitted dates, coarsely chopped [I used barely half this amount]
Topping [I didn't go for the topping... I just crammed this extra banana into the cake for added moisture, given the WW flour substitution]- 1 medium banana
- 2 tablespoons sugar
Preheat the oven to 165°C (325°F). Line a 9x5 inch loaf pan with parchment paper -- forgo the buttering and flouring of the pan...trust me, this is much healthier, and the bread keeps better in this paper, with an extra wrapping of foil .
In medium bowl, stir together the flour and cornstarch. Peel the bananas and mash them in a second bowl. Add the eggs, vanilla, and salt, and combine thoroughly.
In a large mixing bowl, add the butter, then sprinkle the cinnamon, baking powder, and baking soda over. Beat the butter until light and creamy, about 2 minutes. Slowly add the sugar while beating until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as you go. Beat in the banana mixture until incorporated. Sift the flour-cornstarch mixture over the batter and fold in gently with a rubber spatula. Add the nuts and dates. Scrape down the sides of the bowl and continue folding until everything is well-combined. Transfer the batter to the loaf pan and smooth with a spatula.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool, then invert onto a cooling rack, then flip right side up. Serve at room temperature.
- 155g (1 cup plus 2 tablespoons) all-purpose flour [I substituted this for WW pastry flour]
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 255g (3 medium) unpeeled bananas, very ripe [I used 4... see note below]
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 85g (6 tablespoons) unsalted butter, at room temperature
- 170g (3/4 cup plus 2 tablespoons) sugar [I reduced the quantity of sugar by 3 or so tbsp]
- 115g (1 cup) walnuts, chopped
[I added chopped dark chocolate, since no dessert is acceptable in our home sans chocolate chips]
- 225g (1-3/4 cups) pitted dates, coarsely chopped [I used barely half this amount]
Topping [I didn't go for the topping... I just crammed this extra banana into the cake for added moisture, given the WW flour substitution]- 1 medium banana
- 2 tablespoons sugar
Preheat the oven to 165°C (325°F). Line a 9x5 inch loaf pan with parchment paper -- forgo the buttering and flouring of the pan...trust me, this is much healthier, and the bread keeps better in this paper, with an extra wrapping of foil .
In medium bowl, stir together the flour and cornstarch. Peel the bananas and mash them in a second bowl. Add the eggs, vanilla, and salt, and combine thoroughly.
In a large mixing bowl, add the butter, then sprinkle the cinnamon, baking powder, and baking soda over. Beat the butter until light and creamy, about 2 minutes. Slowly add the sugar while beating until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as you go. Beat in the banana mixture until incorporated. Sift the flour-cornstarch mixture over the batter and fold in gently with a rubber spatula. Add the nuts and dates. Scrape down the sides of the bowl and continue folding until everything is well-combined. Transfer the batter to the loaf pan and smooth with a spatula.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool, then invert onto a cooling rack, then flip right side up. Serve at room temperature.
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