I love the richness of the classic Bananas Foster Dessert – the buttery, brown sugar-rum mixture saucing perfectly ripe bananas. I wanted to recreate these flavors in the perennial favorite, one-bowl quick bread substituting our rich, sweet dates to replace the brown sugar. We succeeded. This tender and delicious version of banana bread contains no added sugar or sweetener beyond the perfectly ripe dates and bananas.
Makes one large loaf, or about 10 servings.
- 1 ¾ cup flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 large, ripe bananas, about 8 oz.
- 2 ½ cups chopped, pitted dates, divided, about 12 oz.
- 2 oz. spiced dark rum (I used Lahaina Rum)
- 6 oz. buttermilk
- 3 eggs
- 2 tsp. vanilla
- 1 tsp. rum extract
- 1 stick grassfed organic butter, melted
Preheat oven to 350. Use a large loaf pan (1.5 L or about 9 inches), and line with parchment paper.
In a medium bowl combine flour, cinnamon, nutmeg, salt and baking soda and whisk to combine. Set aside.
In a blender combine the bananas, 1.5 cups chopped dates, rum, buttermilk, eggs, vanilla and rum extract. Blend until just combined (ok if some chunky dates and banana). Combine the banana mixture in the bowl with the dry ingredients and stir to combine. Add the reserved 3/4 cup chopped dates, stir to combine. Add the melted butter, stir until fully incorporated.
Pour batter into prepared loaf pan. Bake for 55-60 minutes, rotating half way through cooking time. Test with toothpick and remove when toothpick inserted is clean.