Pecan & Date Banana BreadBy Mable Tan • Sep 13th, 2012 • Category: Baking Projects
“Life is really simple, but we insist on making it complicated.” – Confucius. There is a fair amount of truth in that. I saw a recipe for walnut bread in my latest possession, “Collected” by
Kristin Hove, but I noticed that the bananas were ripening and we had half a pack of pecans and
date lying in the pantry. And so it is, as I almost always do, I deviate from the original recipe and ended up with a pecan and date banana bread.
While the bread proofed, I cleaned the pantry, mopped the floor, and read that magazine that I’ve been meaning to. It’s amazing what one can achieve in two hours. The experimental bread turned out to be surprisingly good. Well, to start with, my expectations were pretty low as previous bread adventures were kinda disastrous. This loaf of bread had a nice crust, and was soft and chewy. I could have added more bananas and probably a tablespoon more sugar but if you have it with a drizzle of honey or jam, it tastes fine.
I guess there are days where complicated can be rewarding.
Pecan & Date Banana Bread
- 1 sachet dry yeast
- 1 tsp honey
- 250ml luke warm water
- 1 tsp salt
- 4 cups flour
- 1 egg
- 1 tbsp caster sugar
- 3 bananas, mashed
- 100g dates, chopped
- 70g pecan, toasted
- Combine yeast, honey and water. Let it sit for 5-10 minutes, until frothy.
- Combine salt, flour, egg, bananas, dates and pecan, in a large mixing bowl, then gradually add the yeast mixture. Knead together to form a dough. (I’d let the Kitchen Aid work at it for about 15 minutes).
- Proof for 1 hour then punch out the air and let it rise for another 1 hour.
- Preheat the oven to 200 degree Celsius (fan force). Place the dough in a loaf tin (or two small ones) and pat it gently to shape, dusting it slightly with flour. Leave for 30 – 45 minutes for it to rise slightly and then bake for approximately 30 minutes.
- When done, allow to cool before serving with sliced pear and honey.