Banana Date And Nut Bread
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Preheat oven to 170C (150C fan-forced). Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating between additions. Add banana and beat until smooth and combined. Stir in sifted flour, bicarbonate of soda and vanilla extract.
Pour mixture into prepared pan. Scatter dates on top. Bake for 1 hour 10 minutes, covering with foilif dates start to over-brown, or until a skewer inserted in the centre comes out clean. Stand for 5 minutes before transferring to a wire rack to cool slightly. While warm, drizzle bread with honey.
125g canola spread, softened
180.00 gm brown sugar, firmly packed
4 over-ripe bananas, mashed
437.50 ml plain flour
3.75 gm bicarbonate of soda
4.40 gm vanilla extract
6 fresh dates, seeded, quartered
57.20 gm honey
6.6 grams fat
454.5 grams saturated fat
77.0 grams carbohydrates
47.1 grams sugar
5.3 grams protein
57.7 milligrams cholesterol
85.4 milligrams sodium
Breakfast, morning tea
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This totally scrumptious and super easy banana, date and honey bread is one the whole family will enjoy.