Comments on: Bananas and Dates, a Delicious Mix

By: El

El — Thu, 10 Sep 2009 04:33:56 +0000

What can I say? Yum.

By: Kerrin

Kerrin — Wed, 02 Sep 2009 11:51:55 +0000

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?

By: Rosalie Lincoln

Rosalie Lincoln — Wed, 19 Aug 2009 00:53:45 +0000

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.

By: Jeni

Jeni — Thu, 09 Apr 2009 09:34:10 +0000

Love your camera

By: Archana

Archana — Sat, 28 Mar 2009 21:16:27 +0000

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

By: Tammie

Tammie — Fri, 27 Mar 2009 21:49:56 +0000

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.

By: Tammie

Tammie — Fri, 27 Mar 2009 21:47:43 +0000

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!

By: Stéphanie

Stéphanie — Thu, 26 Mar 2009 14:38:21 +0000

Je vais en faire, comme dirait Naïs “delishiooooooooooooous darling” :d

By: Kerrin

Kerrin — Thu, 26 Mar 2009 11:43:16 +0000

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 !

By: tanya

tanya — Thu, 26 Mar 2009 11:21:43 +0000

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.