Banana and Date Muffins
Banana and Date Muffins are a great lunchbox filler. Moist, sweet and spicy – they always hit the spot. The mix of ripe bananas, dried dates and complementary spices are beautifully balanced. The dates add an extra depth of sweetness with a caramel-like flavour, while the spices bring the earthiness. Ensuring the overall flavour is not too sweet. That said, if you want an extra special treat, top the muffins with my Cream Cheese Icing. Some of my other favourites to try are Fluffy Blueberry Lemon Muffins and Spiced Apple Muffins.
Sticky date pudding is one of my favourite desserts. And while these Banana and Date Muffins do not have the same toffee-like richness or stickiness of sticky date, I use a similar method to make them as I do for the pudding.
You can serve these muffins for brunch, as a lunchbox treat or an afternoon snack. Or even take a plate to the next picnic. Freeze the muffins in an airtight container for up to 3 months – if they last that long.
Banana and Date Muffin Ingredients
Cooking the dates in water first breaks them down and softens them to a perfect texture for these muffins. It also means you don’t have to spend ages chopping the dates into fine pieces.
Overripe bananas are sweeter than others. Making them a better option for the Banana and Date Muffins. Using the overripe bananas for this recipe is also a great way of reducing waste. You can also try my Easy banana Bread to use up any old bananas.
A generous amount of ground ginger along with cinnamon provides a spicy, earthy flavour that complements the richness of the dates. Banana and Date Muffins are packed full of flavour. Due to the method of cooking the dates, they are a mix between sticky date dessert and a muffin. Making them (deliberately) less fluffy than some muffins. This doesn’t make them any lest tasty!
Feedback: Did you try the Banana and Date Muffins? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other delicious baked treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest on recipes and info.
Banana and Date Muffins
Banana and Date Muffins are sweet and spicy and the perfect way to use those overripe bananas in the fruit bowl.
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Ingredients
200 grams dates, chopped
¾ cup water
½ tsp bicarb soda
50 grams unsalted butter, chopped
1 tsp vanilla
2 eggs
1 cup mashed overripe banana (see Note 1)
½ cup vegetable oil
½ cup white sugar
1 tsp ground ginger
1 tsp cinnamon
¼ tsp salt
2 cups plain flour
2 tsp baking powder
Directions
- Preheat oven to 200C | 180C fan forced. Lightly grease a 12-hole muffin pan.
- Place the dates and water in a medium saucepan and simmer for approximately 5 minutes or until the water has mostly evaporated (see Note 2).
- Remove from heat. Stir in the bicarb soda and butter until the butter has melted and cool for 10 minutes.
- Beat in the vanilla and eggs with a wooden spoon until well combined and mix in the banana.
- Add the sugar, ginger, cinnamon and salt. Stir to combine.
- Sift in the flour and baking powder and mix to combine. Spoon the batter evenly into the prepared pan and cook for 20 minutes, or until cooked through.
You can also dress the muffins up a little with my Cream Cheese Icing.
Notes
- Note 1: It is better to use a little extra, rather than less. If deciding whether to use another half a banana… the answer is always yes 🙂
- Note 2: Once the water has evaporated from the dates they will burn quickly, so keep an eye on them