Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

Banana and Date Bread with Maple Cream Cheese Icing

3/13/2016

1 Comment

 
Picture

     When I was in Palm Springs, California last month I visited Shield's Date Farm in Indio, and right now I am angry with myself for not having  purchased several boxes of the dates while there.  I came home with one carton of dates that was used in scones, salads, and finally this Banana and Date Bread.  I wish I had more...

Picture

     I am showing the original recipe below, but the Maple Cream Cheese Icing ingredients could be halved and still leave a generous amount of icing for the loaf.  Or, do as my husband did... spread a little more of that extra icing on the  slice of bread while eating it!

Picture
Picture
 * RECIPE from DONNA HAY, adapted
.BANANA•DATE BREAD
• 125g unsalted butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups mashed bananas
• 1 cup chopped dates
• 1 3/4 cups unbleached, all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/3 cup maple syrup
MAPLE CREAM CHEESE ICING
• 16 ounces cream cheese
• 3/8 cup confectioners' sugar,
• 3/8 cup maple syrup
TO MAKE the BREAD:
1.  Preheat oven to 350˚F.  Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes, or until pale and creamy; scrape down sides of bowl.  Gradually add the eggs and beat well to combine.  Add the banana, dates, flour, baking powder, baking soda, cinnamon, and maple syrup; stir to combine.  
2.  Spoon the mixture into an 8 1/2" by 4 1/2" loaf pan that has been lightly greased and lined with waxed paper.  Bake for 65-70 minutes or until browned and a skewer inserted into the loaf comes out dry.  
3.  Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.  Spread with Maple Cream Cheese Icing.
TO MAKE the MAPLE CREAM CHEESE ICING:
1. Place the cream cheese, Confectioners' sugar, and maple syrup in a food processor and process until smooth.  




TAKE a LOOK:





1 Comment
Cate Tuten link
12/15/2019 10:09:20 pm

This bread sounds so good and your pics are beautiful. I love how you are a complete artist. Looking forward to trying this receipt soon! Cate

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris