DATE AND GINGER TEA LOAF
This recipe comes from Dana Jacobi, author of The Joy of Soy and recipe creator for the American Institute for Cancer Research's "Stopping Cancer Before It Starts." I haven't tried it yet, but it looks good, and I love dates!
Provided by LSUgirl
Categories Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Lightly coat an 81/2 x 4 1/2 x 2 1/2 loaf pan with canola oil spray. Set aside.
- In one bowl, combine the banana, dates, cinnamon, ginger, allspice, and maple syrup. In another bowl, combine the two flours, baking powder and salt. Set both bowls aside.
- In a large bowl, use a wooden spoon to cream the butter and sugar until fluffy.
- Mix in the eggs. The mixture may look curdled. Stir in the dry ingredients. Blend in the banana mixture, creating a sticky, thick batter. Spoon the batter into the prepared pan, smoothing it evenly.
- Bake 35 minutes, or until the top is well-browned and a toothpick inserted into the center comes out clean.
- Let the cake rest 2 minutes in the pan, then turn out and cool it completely on a rack. If possible, wrap it in foil and set it aside for 24 hours before serving, to allow the flavors to mellow.
- If desired, slices of cake can be warmed just before serving by wrapping them in wax paper and heating in a microwave at low power for a few seconds.
- Makes 10 one-inch slices.
Nutrition Facts : Calories 239.9, Fat 7.2, SaturatedFat 4, Cholesterol 57.6, Sodium 133.5, Carbohydrate 41.5, Fiber 3.6, Sugar 20.4, Protein 4.8
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