Ingredients
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1 tablespoon Lard
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3 large ripe Banana
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1 large Egg
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½ cup (120 ml) full-fat Sour Cream
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1 cup (220 g) lightly packed dark Brown Sugar
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1 teaspoon real Vanilla Extract
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½ teaspoon ground Allspice
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¼ teaspoon Kosher Salt
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1 tablespoon Vegetable Oil
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2 cups (240 g) all-purpose Flour
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1 teaspoon Baking Soda
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1 teaspoon Baking Powder
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½ cup (75 g) pitted and finely chopped dried Medjool Dates
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Topping
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½ cup (110 g) lightly packed dark Brown Sugar
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½ teaspoon ground Cinnamon
Directions
Steps
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1
Done
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Preheat oven to 350° F (175° C). Grease 3 mini loaf pans (each holds about 2 cups batter) or 1 standard loaf pan with lard. Set aside. |
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2
Done
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Mash the bananas with a manual masher (Basic Mashing Tools) in a large bowl until chunky smooth. Whisk in the egg, sour cream, brown sugar, vanilla, allspice, salt, and vegetable oil until fully combined. In a separate small bowl, sift together the flour, baking soda, and baking powder. Fold the flour mixture into the banana mixture in thirds, being careful not to overmix. Fold until just combined. |
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3
Done
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Fill the baking pans halfway with the batter. Top with a layer of the chopped dates, distributing evenly. Top with the remaining batter. Combine the topping ingredients and sprinkle over the top. |
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4
Done
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Bake mini loaf pans for 45 minutes, or until a knife inserted in the center comes out clean. (A traditional loaf pan will take another 20–25 minutes.) Remove from oven and cool for 10 minutes. Run a paring knife along the sides of each loaf. Turn out gently. Cool on a wire rack for at least 10 minutes before cutting and serving. Cool completely, wrap tightly with plastic wrap, and store refrigerated. For maximum freshness, don’t cut until ready to serve. |
