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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Spiced Oven-Roasted Pork Tenderloin

Remember that Date Apple Chutney recipe I posted last week? Ya, well, this pork tenderloin is that recipes best friend. Try them both together for a delicious dish. Or just make the pork, because it’s darn good on its own!

Spiced Oven Roasted Pork Tenderloin

Spiced Oven-Roasted Pork Tenderloin
Yield: 4 servings

 

Tenderloin:

1 ½ teaspoon ground cumin

¼ teaspoon chipotle powder

1 teaspoon Hungarian paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 pound pork tenderloin, silver skin removed (see note below)

1 tablespoon extra-virgin olive oil

 

In a small bowl, mix together the cumin, chipotle, paprika, salt, pepper and garlic powder.

Pat the tenderloin dry and season it with the spice rub. Allow to sit at room temperature for 30 minutes. Dust off any excess spice rub.

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Heat a large, oven-safe sauté pan (large enough to accommodate the pork) over high heat until very hot. Add the olive oil, swirl the pan to distribute the oil and heat until shimmering. If it begins to smoke, that’s okay.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Replace the tenderloin in the pan on the fourth and final side, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 145ºF.

When the thermometer beeps, after about 15 minutes, transfer the tenderloin to a cutting board, cover loosely with foil, and allow the tenderloin to rest for 15 minutes before slicing.

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed, using your knife of choice, by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

Date Apple Chutney

This pairs well with pork, a cheese plate, dessert and turkey – so you might want to keep this one up your sleeve for Thanksgiving!

Date Apple Chutney

Date Apple Chutney

Yield: Approximately 3 cups

 

4 medium apples, peeled and diced medium (preferably Pink Lady)

1 cup roughly chopped deglet noor dates

½ cup black currants

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 cup water

2 tablespoons extra-virgin olive oil

2 3-inch cinnamon sticks

1 tablespoon freshly grated Ginger, grated on a Microplane

¼ cup white wine vinegar

3 3-inch sprigs rosemary

 

Put all ingredients in small pot over medium heat. Bring to a boil, reduce heat to low and simmer for 25 to 30 minutes, until the liquid has almost all reduced and apples are soft.

Remove from heat and let cool. Remove the cinnamon sticks and rosemary sprigs.

Serve with pork, turkey, a cheese plate, dessert, etc.!

Store, covered, in the refrigerator for up to a week.