Super Mom’s Banana Bread aka the Easiest Banana Bread-Now with Dates

When I first met Super Sous, she raved about her Mom’s banana bread recipe which, on special occasions during her childhood, her Mom would whip up. Super Sous’ mom, admittedly, is not especially fond of cooking, but she will dust off her gloves to make a mean banana bread from time to time. We recently asked her for the family recipe which she sent along (Thank you, Adele!) and when we baked it off, still stands the test of time. However, with a few modifications (enter a food processor) and a little flavor boost (hello pumpkin pie spice, hello dates), we made Super Sous’ Mom’s recipe, dare I say, extra delicious and definitely easier to prepare (who doesn’t love that?!). I think Mom herself would agree and my guess is that next time she feels like banana bread, she’ll give this version a try.

P.S. You can watch me make this recipe on YouTube!

Super Moms Banana Bread 1

 

Super Moms Banana Bread 2

Super Mom’s Banana Bread

aka the Easiest Banana Bread-Now with Dates

Yield: 1 9×5 Loaf

 

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

1¼ cups all-purpose flour, plus more more dusting

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

2 whole eggs

3 very ripe medium bananas, broken into large chunks

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides a 9×5 bread loaf pan with butter and lightly dust with flour.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates-which is fine.)

Add butter, eggs and bananas and process until mixture is fully combined.

Transfer to greased loaf pan and shake pan so batter spreads evenly throughout pan.

Bake, uncovered, for 1 hour.  Test readiness by poking a toothpick or knife in the middle of the loaf; if it comes out clean, it’s ready. If it needs more time, cover top with foil and cook for another 5 to 10 minutes.

Remove from oven and let cool before removing bread from loaf pan.

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