Buy estrace c.o.d., With a couple of perfectly ripe bananas on my counter, the baking pans called out to me once again. There's nothing like the smell of fresh banana bread wafting through your entire home, estrace cheap. District of Columbia DC D.C. , Or that of banana macadamia chocolate chunk cookies too. But I also had an enormous supply of the most moist, Utah UT , Estrace online cheap, sweet Medjool dates - due not only to my obsession with them, but also to a funny misunderstanding at the farmer's market the other day, purchase estrace online. Cheapest estrace online, I had attempted in German to buy a (small !) box from an Italian, who was speaking Swiss German back to me, Om estrace online. But that's a whole other story, buy estrace c.o.d.. Estrace generic,
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Buy estrace c.o.d., Feel free to play with the recipe below, add chopped walnuts if you like, maybe a teaspoon of cinnamon too. In general, Maryland MD Md. , Estrace farmacia a buon mercato, I always prefer to use whole wheat flour when possible. But white flour will work just fine here as well, buy estrace cheap. Acheter estrace discount, I made both a small loaf that I cut up in slices, as well as a pan of muffins, estrace prescription, Colorado CO Colo. , some topped with a little slice of banana.
Banana Date Cake
Makes 2 small loaves or about 20 muffins
2/3 cup (150 grams) butter, Kentucky KY Ky. , Hawaii HI , softened
7/8 cup (150 grams) brown sugar, packed
4 eggs
1 2/3 cups (200 grams) whole wheat flour
1 Tablespoon baking powder
2 bananas, price of estrace, Estrace en ligne afin, very ripe
About 10 (200 grams) Medjool dates, roughly chopped
Pinch of salt
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), Kjøp Discount estrace. Peel the bananas and smash them with a fork, to obtain a smooth purée, buy estrace c.o.d.. Kopen goedkope estrace, Beat the eggs in a large bowl. Add the sugar and whisk rapidly for one minute, ordering estrace online legally. Add the butter and cream together. Add the flour, baking powder and salt, and whisk until combined. Buy estrace c.o.d., Then add the banana purée and the dates in the end. (Do not use an electric mixer when adding the dates if you want a lot of chunks in your cake.)
Pour the batter into a loaf pan or muffin cups. Add small pieces of banana and/or date on top for presentation. Bake the loaf for 35 minutes and muffins for 25. Let cool before removing from pans.
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March 22nd, 2009 at 14:19
Mmmm that sounds delicious… and so do the cookies! I think I will be getting myself some Medjools this week…
March 22nd, 2009 at 14:41
This banana bread/muffins sound so yummy I would love to have them with my coffee this morning. Of course, the whole wheat flour is alot healthier then white flour and I bet it makes it a bit sweeter too. I am surely going to pass along this recipe to a friend of mine that just loves banana loaves….
March 22nd, 2009 at 20:09
Your husband must be so lucky to get to taste these banana date loaf / cupcakes. Can you Fed Ex some to Toronto now?
March 23rd, 2009 at 13:58
That sounds delicious! Too bad I already ate my breakfast, or else I would whip up a batch this morning before my run…! I am definately passing this recipe on to a friend as well…. and I agree, Olivier is one lucky and well fed guy!
March 23rd, 2009 at 16:17
The shot of the muffin looked so delicious and moist, i wiped the screen on my computer. I’ll be after my wife for these for sure. I’ll even help!
March 24th, 2009 at 02:27
Can you get American style soft brown sugar in CH? Or is it the “crunchy” kind? how do you bake with that? Does it leave the same taste and texture? Andrea
March 24th, 2009 at 20:42
I was whipping up some banana bread this weekend too, Kerrin! Great minds think alike! But mine didn’t take things up a notch the way your’s does! Mmmmm, dates and bananas! Never would have thought so glad that you did!
Hope you’re still feelin’ “the love”!
March 25th, 2009 at 22:43
Andrea, excellent question about baking with brown sugar. I have to say, I only use the soft “packable” brown sugar we are both familiar with. I haven’t seen it here in Zürich yet, hence my heavy suitcases when coming back from NY!
I’ll ask my friends who bake on both sides of the Atlantic and see what they have to say. If anyone else can offer some tips on the subject, jump in ! Thanks!
Uncle Beefy – great minds do think alike ! Bet your banana bread was fantastic as well. And YES, still feelin’ the love – for you readers, check it out:
http://thebedlamofbeefy.blogspot.com/2009/03/mykugelhopf.html
Jen – uh, about that FedEx package to Toronto… um, we uh, kinda, well, already finished all the cake and muffins… sorry!
March 26th, 2009 at 13:21
re: American brown sugar (aka molasses sugar, not raw cane sugar) – you can order it from the expat grocery sites like http://www.tasteofamerica.ch/ or http://www.afoodave.ch (about 3sfr for 1 pound). You can also add 1-2 TB of molasses (“Melasse” available at healthfood stores like Reformhaus on Renweg – don’t get the stuff from Coop, it’s not real molasses) to 1 cup sugar and the result is exactly the same for baking (if you are baking, just add the molasses straight to your mix without mixing beforehand with the sugar). Brown sugar has a different acidity than regular sugar (molasses restores this chemical balance) which causes special reactions in your baking. If you use regular sugar, something will be slightly off (though I haven’t tested it extensively). Hope this helps.
I think I’ll go back that banana date bread now – dates in any baked good make it magical.
March 26th, 2009 at 13:43
Tanya, huge thanks for your excellent info here. Two great sites for American expats for sure. And just the expertise we were looking for on the sugar front. Perfect, that definitely helped. Enjoy the banana date cake . . . I see you and I are on the same page when it comes to dates! I eat a generous handful a day! And that’s not counting when they’re in my baked goods too!
Enjoy !
March 26th, 2009 at 16:38
Je vais en faire, comme dirait Naïs “delishiooooooooooooous darling” :d
March 27th, 2009 at 23:47
I’ve never considered the use of dates! But I love the idea. So exotic for those of us living in the Midwest — and exotic is always good!
March 27th, 2009 at 23:49
P.S. your photography is fantastic and so very inviting.
P.S.S. you ate it all, already! nothing for the freezer! Then you’ll have plenty of counter space for those chocolates from South Dakota.
March 28th, 2009 at 23:16
how do you make the simplest of pictures and setting look so good! am drooling for the banana-date cake now,will try them this evening
April 9th, 2009 at 11:34
Love your camera
August 19th, 2009 at 02:53
Recipe sound delicious but what is whole wheat flour? I’m and aussie and we use plain flour or self raising flour for cooking. I’ll give it ago today using self raising flour and see how it turns out.
September 2nd, 2009 at 13:51
Rosalie, whole wheat flour is simply white flour with all the healthy stuff in it! It’s not refined like white flour is, so it keeps the entire grain. You could use white or whole wheat flour interchangeably without a problem, as with this recipe above. Note that self-raising flour has leavening in it, and thus can not replace the others as freely. So did you try? How did it go?
September 10th, 2009 at 06:33
What can I say? Yum.