Return To The Lyndale Farmers Market
The Lyndale Farmers’ Market opened in the End of April. My friends went then. My hesitation to attend at that time was based on my idea that so many people in one place jostling and not wearing masks would be too much. Making my first trip in late July made me realize how out of step I am with the summer season’s evolution. The pickling cucumbers and beets are in season. My purchases were, beets, green onions, herbs – tarragon, rosemary for drying and watercress from Dehn’s Herbs. Some nice basil was added to that. I’ll be pickling those beets!
The managers have painted fat arrows going in one direction in the aisles. No more two way traffic. Altho’ I did encounter a woman who seemed oblivious to the direction and plowed by me going the wrong way against the traffic with no mask.
Recipe for Banana Date Walnut Bread with olive oil and cocoa adapted by me
2 cups all-purpose flour
1/4 tsp salt
1 tsp baking soda
1/8 tsp baking powder – my addition
1 tsp cinnamon
1/4 tsp nutmeg – substituted cardamon
1/8 tsp cloves
1/2 cup vegetable oil – used olive oil
1 egg – used 2 eggs
1 1/8 cups sugar – Substituted light brown sugar
1/2 tsp vanilla extract
2 tbsp plain yogurt
3 very ripe, large bananas
3/4 cup chopped dates, plus 1/2 a tablespoon of flour
1/2 cup chopped pecans – substituted walnuts
Plus 2 tablespoon of cocoa – My addition
- Pit the Medjool dates – slice each date lengthwise and then across into four sections
- Toss the dates with the 1/2 tablespoon of flour (this will prevent the dates from sinking in the batter).
- Preheat the oven to 325°F. Grease a 1 lb. loaf pan with baking spray or softened butter.
- Combine the salt, baking soda, cinnamon, nutmeg/cardamon and cloves with the flour. Set aside.
- In the bowl of an electric mixer, (or as I did, mix by hand with a whisk in a bowl) beat the egg, sugar, and oil together.
- Then add the flour mixture in and mix until combined well.
- Next add the vanilla extract and yogurt; mix to combine.
- Add mashed bananas mixing until the batter is somewhat smooth
- Stir in the chopped dates and pecans. Add 2 scant tablespoons of cocoa
- Pour your batter into your prepared pan.
- Bake for approximately 1 hour to 1 hour 15 minutes, or until a toothpick (or a silver knife) inserted in the center comes out clean. (I turned the pan after 30 minutes in my old oven to prevent the bread from getting too done on one side.)
After reading a few recipes for Banana Date Bread, I landed on this French recipe from Mon Petit Four and modified the steps – added or changed a few ingredients and operations.
Pitting the Medjool dates was easy. When fresh, the dates separate into halves with no effort. These are quality dates grown in America from California. They are extremely sweet! My intent with adding cocoa was to add a contrast to the sweetness of the bananas and dates. The yogurt in the recipe was what made the batter flow. Two heaping tablespoons worked well.
The crumb is cake-like. The measurements of banana, date and nuts were balanced for taste. The recipe is a winner and I’d make it again.
Thanks for stopping by my kitchen!
Have a safe and pleasant day whatever you might be doing.