Banana Date Bread Pudding At Edythe Vang Blog Preheat oven to 180c 160c fan forced. place dates in tm bowl and cover with boiling water. leave to stand for 10 minutes. add the soda and mix for 3 seconds on reverse speed 3. add the bananas and mix for 3 seconds on speed 4. add the flours, sugar, eggs and melted butter and mix for 10 seconds on speed 5. Show images. arrange a rack in the middle of the oven and heat the oven to 350°f. meanwhile, cut 1 2 stick unsalted butter into a few pieces and place in a small microwave safe bowl. microwave until melted, about 20 seconds. transfer 2 teaspoons to a 9x13 inch baking dish and brush to evenly coat the bottom and sides.
Banana Date Bread Pudding At Edythe Vang Blog Pour the batter into the prepared loaf pan and smooth out the top. gently press the date halves into the batter. bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. remove from oven and let cool 10 15 minutes on a wire rack before removing from the pan. Line a baking sheet with parchment paper. dump the oats onto it and spread out evenly over the paper. bake the oats for 6 8 minutes, or until light golden color. set aside. in a medium size bowl, combine sugar, oil, milk, eggs and vanilla. mix in oil (if using molasses, stir in now). add mashed bananas and mix. Tap out excess flour and set aside. whisk white whole wheat flour, all purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl. stir eggs, bananas, dates, oil, maple syrup and vanilla in a large bowl. add dry ingredients and stir to combine. add ½ cup walnuts and stir to combine. Add vanilla and mashed bananas and beat until well blended. add well blended flour mixture and mix just until combined. do not overmix. fold in chopped dates. spoon batter into prepared loaf pan and spread evenly. bake banana bread for 60 to 70 minutes, or until a wooden pick inserted into the center comes out clean.
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