Banana and Date loaf recipe-Nine years and counting!

9 Years! That’s how old My Foodcourt is 🙂

What started as a journal to document heirloom recipes, soon became a passion and now an integral part of my life. Exploring different cuisines,Learning food photography,Cook-alongs,Bake-alongs, food events, Giveaways,some media mentions,blogging Off and On (at my own pace 🙂 ), moving to another space and then moving back – all this happened during these 9 long years.

I have said this before and will say it again- I have been very lucky to meet talented, generous and ever encouraging virtual friends during these years, who now are my friends for life. Some of them I have met in person too. Thank You my food blogger friends as well as readers of My Foodcourt. I am so glad we crossed paths!

Many of my food blogger friends have stopped blogging now. I miss the camaraderie we enjoyed back then, since we were such a close knit group. Not that it doesn’t exist anymore, but the small food blogging group has now become an ocean and it is a pretty difficult to keep up with the happenings.

I also miss posts from my friend Indira of Mahanandi very much. Mahanandi, as I have said earlier was the inspiration to start this blog in the first place. I am so glad that I met Indira few years back when I visited Sugarland. I wish and hope she gets back to blogging soon!

On that Nostalgic note, I would like to share a recipe for a Banana and Date loaf  to celebrate these glorious 9 years of my virtual life .

The original recipe is from  Lisa’s Lemoy Kitchen . I made a few changes to it. I used part whole wheat and part APF/Maida instead of the spelt flour. Also I reduced the sugar to less that half cup, since I thought 1 cup sugar was too sweet. Also I skipped the pecans,since the little Diva in our house does not like nuts 🙂

I baked 6 mini Banana and Date loaves instead of 1 large loaf and they were gone in no time. This is a great way to use up overripe Bananas.

Here’s the recipe for the Banana and Date loaf

Adapted from  Lisa’s Lemoy Kitchen

9 years and counting!

Print Recipe

Servings

6 mini

Servings 6 mini

9 years and counting! Print Recipe Servings 6 mini Servings 6 mini

Ingredients

• 1 cup All purpose flour whole wheat flour (Maida) + xbd cup
• 1 teaspoon baking soda
• 1 teaspoon salt
• 200 g dates pitted (roughly chopped)
• xbd cup caster sugar or a little less
• 2 eggs
• xbd cup vegetable oil
• 3 bananas very large ripe (mashed)
• 1 1/2 teaspoons vanilla extract of

Servings: mini

Instructions

1. Preheat oven to 180 degC.
2. Grease and dust the loaf pan or mini pans.
3. Sift flour and baking soda into a mixing bowl.
4. Add salt and dates.
5. Mix to thoroughly coat the nuts and dates.
6. Use electric mixer, whisk the eggs, sugar and oil until light and creamy.
7. Add mashed banana and vanilla extract.
8. Add dry ingredients into the banana batter.
9. Pour into the loaf/mini pans.
10. Bake for 50-60 minutes (large pan) or ~15-18 minutes for the mini loaf pans or until skewers comes out clean.

Recipe Notes