Sucanat Banana Bread with dates and walnuts recipe

When life gives you old bananas, make banana bread!

Don't toss out your brown bananas! I never seem to be able to eat bananas fast enough after I buy them before they start getting a little too old, but that is a great time to make some banana bread. The older they are ('riper' might be a nicer word), the better flavor for the bread. Just make sure that no fruit flies have started enjoying them, in which case, they'd have to be disposed of.

The 'ripe' bananas I used today.

I have loved making banana bread since I first learned how to bake (we won't go into how many years ago that was). My husband says my banana bread is one of the things that reminds him fondly about when we were first getting to know each other (awwww, guess it's true what they say about the way to a man's heart).

These days, I use Sucanat (or Rapadura), which is organic cane sugar, instead of using white sugar. Not only does this impart a wonderful rich flavor, but also has many vitamins and minerals that white refined sugar is void of. However, in this recipe, it is possible to use regular white sugar if you wish.

So why don't you try my recipe next time you have let your bananas go!

Banana bread tips:

*Greasing only the bottom of the pan helps the loaf have a slightly rounded top.

*Beat eggs, chop fruits and/or nuts before you begin making the batter. If you stop to do something after you have mixed the batter, it can get too stiff.

*Never use an electric beater, always mix by hand and just until the ingredients are well mixed.

*Don't worry if cracks form on top the loaf while it's baking. It's normal.

*Cool loaves completely (about 2 hours) before slicing otherwise it will crumble as you try to slice it.

Banana Bread with Dates and Walnuts

1 1/4 c Sucanat or Rapadura (organic cane sugar)
1/2 cup butter softened
2 large eggs, slightly beaten
1 1/2 cups mashed very ripe bananas
1/2 cup buttermilk* (can use soy milk or cow's milk if necessary)
1 tbs. vanilla
1 1/2 cups whole wheat pastry flour
1 cup all purpose whole wheat flour
1 tsp baking soda
1 tsp salt
*optional:
1/2 tsp apple pie spice (I buy from Penzeys Spices, www.penzeys.com)
*optional:
up to 1 cup coarsely chopped walnuts (I break them into pieces by hand)
*optional:
up to 1/2 cup of chopped dates (or raisins or craisins/cranberry raisins are also good too)

Move the racks in your oven so that the bread pan will be in the center of the oven. Heat oven to 325-350 F (180-190 C) depending on your oven.

Grease the bottom only of a 9x5 inch loaf pan. I use one made by Airbake. You can make muffins instead of a loaf/bread with this recipe. Use Sili-cups or a paper lined muffin tin for muffins. You will need to reduce the baking time a bit for muffins.

In a large bowl, stir together the sugar and butter, mixing well. Stir in the eggs, mixing well. Stir in the bananas, buttermilk and vanilla, beat with a spoon until smooth.

Stir in the flours, baking soda, salt and apple pie spice. Stir just until all is moistened.

Fold in nuts and dates gently just until distributed throughout the batter.

Pour into loaf/bread pan and bake for about 1 hour (may take more than 1 hour). Check for doneness when a toothpick or butter knife inserted into the center comes out clean.

Loosen the sides of the bread from the bread pan. After about 10-15 mins or so, carefully turn the loaf out of the pan and cool on a wire rack (about 2 hours).

Slice and enjoy!

Storage:
Wrapped tightly or placed in an airtight container, the bread will keep up to 4 days at room temperature. It can be refrigerated for up to 10 days (though it never lasts that long in our house!). You may also freeze it for up to 3 months.

*About "buttermilk".....
The emulsifiers in real buttermilk makes baked good have better volume, a lighter and more uniform texture, fine crumb, golden brown crust, extended freshness and a fragrant aroma of churned buttermilk.

Most of you in USA or Europe know what buttermilk is and will be able to find it in your local supermarket. It is not sold in Japan for the average consumer. I'm told only large bakers or food producers can get it/use it in Japan. Even when fluid buttermilk is available to me, I have read that what is sold in today's dairy case, is merely cultured skim milk and contains no real buttermilk. Instead I always use a dry/powdered buttermilk that is made by Saco foods (click here to go to their website). This can be mixed with water whenever you are ready to use some and in just the amount you need at that particular time. Once opened, the container of powdered buttermilk will keep in the refrigerator for quite a long time. I've kept it for over a year before without any loss of flavor or spoilage. Saco claims on their website the shelf life can be several years when stored properly.

Here is a photo of the container it comes in below. It can be found at most supermarkets in USA. In Japan, to my knowledge and after some research, it is only available at Kinokuniya foods/supermarkets.