Banana and Date Loaf (recipe from Jacques Marchal)

Published on
04 November 2020
jtg
jtg

Ingredients:

  • 225g / 8oz / 2 cups of Self-raising flour
  • 100g / 3.5oz Butter, cut into small pieces
  • 125g / 4.5oz Stoned Dates chopped
  • 2 Bananas, mashed roughly
  • 2 Eggs, beaten lightly
  • 3 Tablespoons of Honey

Method:

  1. Grease a 900g / 2lbs loaf tin and line the base with baking parchment.
  2. Sieve or strain the flour into a mixing bowl.
  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add chopped dates, bananas, beaten eggs and honey into the dry ingredients. Mix together.
  5. Spoon the mixture into the prepared loaf tin and level the surface with the back of a knife.
  6. Bake in a pre-heated oven at 160C / 325F / Gas Mark 3 for about one hour or until golden and a fine metal skewer inserted into the centre comes out clean.
  7. Leave the loaf to cool in the tin then transfer to a wire rack.
  8. Serve the loaf warm or cold, cut into thick slices.

This tea bread will keep for several days if stored in an airtight container and kept in a cool, dry place

Ingredients:

  • 225g / 8oz / 2 cups of Self-raising flour
  • 100g / 3.5oz Butter, cut into small pieces
  • 125g / 4.5oz Stoned Dates chopped
  • 2 Bananas, mashed roughly
  • 2 Eggs, beaten lightly
  • 3 Tablespoons of Honey

Method:

  1. Grease a 900g / 2lbs loaf tin and line the base with baking parchment.
  2. Sieve or strain the flour into a mixing bowl.
  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add chopped dates, bananas, beaten eggs and honey into the dry ingredients. Mix together.
  5. Spoon the mixture into the prepared loaf tin and level the surface with the back of a knife.
  6. Bake in a pre-heated oven at 160C / 325F / Gas Mark 3 for about one hour or until golden and a fine metal skewer inserted into the centre comes out clean.
  7. Leave the loaf to cool in the tin then transfer to a wire rack.
  8. Serve the loaf warm or cold, cut into thick slices.

This tea bread will keep for several days if stored in an airtight container and kept in a cool, dry place

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