Breads

Banana, Dates and Rum Loaf

61

It is pretty versatile loaf packed with fiber and goodness. I love its dark brown colour, its nutty, rummy taste and its firmer texture.

1
500 g spelt flour (light)
40 g cane sugar (plus 2 tbs to mix with yeast)
10 g dry yeast (best to use the fast action version)
1 tsp himalayan salt
110 g butter (melted)
120 g dates (chopped)
3 medium bananas (very ripe) mushed
90 g banana chips (slightly crushed)
1 tsp rum essence
1 handful walnut (chopped and roasted)
100 ml water lukewarm
150 ml cream double/heavy cream

1. Prepare an oven baking tray with greasing it. Set aside.
2. Place the yeast and one tbsp sugar into a mug. Add 100ml lukewarm water and stir. Allow it 5 minutes to dissolve.
3. In a larger bowl, ...
See the full directions on my site

Nutritions

Calories
6869

Sodium
824mg
34% DV

Fat
183g
281% DV

Protein
66g
132% DV

Carbs
1274g
433% DV

Fiber
78g
313% DV

Transform some over-ripe bananas into this beautiful and flavoursome loaf cake and make this banana, pecans and coconut cake a family favourite.

280 g banana mashed 3 bananas and 1 to add on top
190 g sugar I used cane sugar unrefined
4 eggs medium room temperature
50 g desiccated coconut
50 ml olive oil any other oil will be good
3 tbsp chia seeds
280 g self-raising flour I used wholemeal organic
70 g pecan nuts toasted
1/4 tsp salt I have used pink Himalayan
10

1. Preheat the oven at 185C or 325°F. Grease two small loaf pans or one regular size.
2. In a bowl combine the flour, baking powder, chia seeds, desiccated coconut and salt.
3. In a separate which can ...
See the full directions on my site

Nutritions

Calories
385

Sodium
311mg
12% DV

Fat
9g
14% DV

Protein
8g
16% DV

Carbs
65g
22% DV

Fiber
5g
23% DV
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