What a delight this banana, dates and rum loaf is!
I know I am not the biggest fan of banana deserts but in this loaf banana is hardly detectable, you can only get a tiny hint that banana may be present.
You will only have to prepare this banana dates and rum loaf, to understand what this really is like. It’s a power loaf.
How you can eat this loaf …
I love the way and the many ways this loaf can be served or eaten and what you can make with it.
- Using it as a sweet toast,
- making a French toast with it or
- use it as a slice of sweet bread for a savoury breakfast such as egg and bacon.
- My kids’ favourite one is as shown in the picture, served with a nice creamy Greek style organic yoghurt and a nice homemade jam.
It is pretty versatile loaf packed with fiber and goodness. I love its dark brown colour, its nutty, rummy taste and its firmer texture. If you would like it slighlty less firm, puffier, use more liquid to make a softer dough.
How many times you wish you’ve had something good in the fridge/ freezer that you could just put your hands on and enjoy as a quick breakfast or a snack.Many times I am sure. Well, this is just perfect for that.
I normally freeze it and have it in there for as long as it takes – it never lasts for long in my freezer but generally maybe a good couple of weeks could easily be kept frozen. It is such a great alternative for an express breakfast, an easy start for the day or a lovely work snack.
It’s homemade and it’s delicious, what else can you wish for, right? Let’s get kneading and baking this fun and super tasty banana, dates and rum loaf.
Banana dates and rum loaf
- 500 g spelt flour (light)
- 40 g cane sugar (plus 2 tbs to mix with yeast)
- 10 g dry yeast (best to use the fast action version)
- 1 tsp Himalayan salt
- 110 g butter (melted)
- 120 g dates (chopped)
- 3 medium bananas (very ripe) (mushed)
- 90 g banana chips (slightly crushed)
- 1 tsp rum essence
- 1 handful walnut (chopped and roasted)
- 100 ml milk lukewarm
- 150 ml cream double/heavy cream
- 150 ml water or milk it might need more
- Prepare an oven baking tray by greasing it. Set aside.
- Place the yeast and 1 tbsp sugar into a mug. Add 100ml lukewarm milk and stir. Allow it 5 minutes to dissolve. It should start to bubble up.
- In a larger bowl, mix the flour with the salt, the sugar, the rum and the mashed bananas. Add the yeast and milk mix, cream and the butter and start kneading.
- Add more milk or water as needed and knead until it forms a dough for about 10 minutes (laborious a little may sound, I know, but it’s all well worth it in the end). It will get all nice and smooth (ok, maybe with little lumps from the bananas -if those were not properly ripe in particular, but nothing to worry). When dough no longer sticks to the hand it’s indicative that this is actually done. Add the chopped dates, nuts and knead for a further minute or two to incorporate those.
- Drizzle some oil over it make it into a ball shape and cover with a clean kitchen towel. Rest in a warm place for at least 30 min -1 hour.
- The dough will rise nicely, knock it down a little and divide into three pieces.
- On a flour dusted or oiled surface start rolling each piece into a sausage shape. Do the same with all three.
- Plait all three together and place on the baking tray. Leave again (covered) in a warm place to rise for at least 30 minutes.
- About 10-15 min before it's ready for baking, put oven on and preheat at 180C fan assisted or 200C otherwise.
- Bake for about 35-45 minutes until nice and golden. Check with a sqewer or a long wooden stick to make sure this comes out clean.