Showing posts with label afternoon tea. Show all posts
Showing posts with label afternoon tea. Show all posts
There's something wonderfully comforting about a good tea loaf, and this Banana, Rum, Date & Walnut Loaf is one of those bakes that feels like a little treasure. Simple ingredients, big flavour, and the perfect way to use up those over-ripe bananas we all seem to have hanging around.
This recipe brings together mashed, freckled bananas, a splash of dark rum, sticky dates and plenty of toasted walnuts for a deep nutty crunch. The result is a moist, rich loaf with layers of flavour - fruity, warmly sweet, and just a touch indulgent. It slices beautifully once it's had time to rest and like any tea loaf, it's absolutely heavenly sliced and spread with a little bit of softened butter.
Whether you enjoy it with an afternoon cup of tea or tuck it into a lunchbox, this is the kind of bake that feels homely, nostalgic, and deeply satisfying. If you love cozy bakes with character, this one is sure to become a favourite!
What would we do without over-ripe bananas to use? I don't know. I always buy bananas to eat, but end up not eating them all, not a problem really because I also love to bake with them. When I lived in the U.K. I always had a problem keeping them as my partner would always throw them away thinking they were no good.
Problem no longer!
I love to use bananas for baking. I love banana bread and muffins, cakes, etc. A friend of mine in New Brunswick gave me a really great recipe for Banana Chocolate Chip cookies once, that I really need to share on here. They are delicious, and I can't believe I haven't already shared the recipe.
This banana loaf is a recipe I picked up when I was over in the U.K. and it is gorgeous. Rich and delicious and generously studded with sticky dates and toasted walnut pieces. It's sweetened with dark brown sugar and sweetened condensed milk for a dense, moist texture.
It.s rich and sweet and loaded with texture and a beautiful banana flavour. I love the toasted walnuts, but you could certainly use pecans if you wanted to, or even leave them out altogether if you don't like nuts. The rum adds a bit of a chef's kiss to an already delicious loaf that goes beautifully with the banana.
I enjoyed this, cut into thin slices and buttered. That's a very Canadian thing to do. I think it would also make lovely tea sandwiches perhaps with some cream cheese in the middle.
In any case, this is a great banana loaf that I think you will enjoy. At least I hope you will!
INGREDIENTS NEEDED
TO MAKE
🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞
Everything is pretty straightforward. With the exception of the rum and self rising flour. I have provided subs for those, just read through.
- 1 cup (150g) stoned dates, chopped
- 2 TBS boiling water
- the finely grated zest and juice of one lemon
- 1 tsp bicarbonate of soda (baking soda)
- 2 medium very ripe bananas
- 1 TBS dark rum
- 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
- 1/4 cup, packed (55g) dark soft brown sugar
- 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
- 2 large free range eggs, lightly beaten
- 2 cups, less 2 TBS (225g) self raising flour
- 1 tsp baking powder
- 1 cup (115g) toasted walnut pieces (1 cup)
🍌🍞NOTES ON INGREDIENTS🍌🍞
Stoned Dates
Sticky chopped dates give the loaf its deep sweetness and gorgeous moist texture. They're softened before baking to help them blend smoothly into the batter.
Lemon (Zest & Juice)
The lemon brightens the flavour and balances the richness of the dates and bananas. It's added directly to the date mixture, helping to soften and lighten it.
Bicarbonate of Soda
Mixed with the dates and boiling water, it causes the mixture to foam and improves texture by reducing acidity and helping the dates soften.
Very Ripe Bananas
The more freckled the better, even almost black bananas work beautifully for baking, adding moisture and natural sweetness.
Dark Rum
Just a tablespoon adds warmth and depth. You don't need a full bottle - even a small sample bottle or rum flavouring works perfectly.
Baking Spread
A soft baking spread (like Country Crock) creates a tender crumb and blends easily with the sugar and condensed milk during creaming. You can of course use butter in it's place if you wish.
Dark Soft Brown Sugar
Adds caramel richness and moisture. Its deeper flavour complements the dates and rum beautifully.
Sweetened Condensed Milk
This is the secret to the loaf's moist, rich texture. It sweetens the batter and helps bind everything together smoothly when creamed with the baking spread and sugar.
Eggs
Lightly beaten eggs help create structure and lift, blending into the creamed mixture before the date-banana mixture is added.
Self-Rising Flour & Baking Powder
These ensure the loaf rises properly and stays light despite the dense fruit and nuts. They're sifted in to avoid dry streaks and ensure even mixing.
Toasted Walnuts
Toasting the walnuts intensified their flavour and adds a lovely crunch throughout the loaf.
HOW TO MAKE
🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞
Its not rocket science. Follow the directions succinctly and you should end up with a beautiful loaf.
- Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper. (Baking paper will help you to be able to lift it out easier when you are ready.)
- Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely. (Its important to let it cool to room temperature before using it.)
- Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture. (Mix to combine well and evenly.)
- Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
- Gradually mix in the eggs and then the date mixture. (This will make sure everything is properly mixed together.)
- Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour. (Most tea loaves don't need to be overly mixed but this one does require an even mixing.)
- Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top. (Ensures a perfect rise. Sometimes I will run a knife down the middle to help form an attractive crack in the center.)
- Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean. (This is a dense loaf.)
- Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped. (I love to let it rest overnight before slicing. You get much neater slices that way.)
🍌🍞HINTS AND TIPS FOR SUCCESS🍌🍞
Choose very ripe bananas
The more freckled the better - even almost black banana work beautifully for baking. They add deeper sweetness and moisture to the loaf.
Freeze bananas if you can't use them right away
If they're getting too ripe, peel them and pop them into a freezer container. They thaw perfectly for baking later on.
Blitz the bananas with rum for extra flavour
Processing the bananas with a tablespoon of dark rum makes them smooth and adds a warm, subtle richness. You don't need a full bottle - even a small sample bottole of rum flavouring works fine.
Let the date mixture foam fully
When you mix the dates with the boiling water, lemon zest, lemon juice and soda, it will foam. This is exactly what you want.
Toast the walnuts for deeper flavour
You can use them raw, but toasting them for 8 to 10 minutes in a hot oven makes their flavour even nuttier. Let them cool completely before using them.
Cream the baking spread, sugar, and condensed milk well
This step ensures a smooth, rich base for the loaf. Proper creaming helps the loaf bake evenly and gives it a tender crumb.
Sift the flour and baking powder
Sifting prevents dry streaks and helps the batter mix together evenly, especially since this loaf contains dense fruit and nuts.
Let the loaf "ripen" overnight before slicing
This is one of the most important tips. Tea loaves slice much better when fully cold. Leaving them overnight ensures that they set beautifully and slice into neater slices.
🍌🍞FREQUENTLY ASKED QUESTIONS🍌🍞
CAN I USE BANANAS THAT ARE VERY DARK OR ALMOST BLACK?
Yes, in fact, they're perfect for this loaf. The more freckled the better, and you can even use bananas that are almost black for maximum sweetness and moisture.
WHAT IF MY BANANAS RIPEN BEFORE I AM READY TO BAKE?
Peel them, pop them into a freezer container, and freeze them. They thaw beautifully and are ideal for baking later on.
DO I NEED TO BUY A FULL BOTTLE OF RUM?
No, the recipe uses just 1 TBS. You can buy a small sample bottle, or even use rum flavouring mixed with water to make up the tablespoon.
CAN I USE BUTTER INSTEAD OF BAKING SPREAD?
Yes, you can use butter instead of baking spread, but results may vary somewhat. Always check the fat content of the baking spread and adjust the liquid content in your recipe accordingly to maintain the desired consistency.
WHY DOES THE DATE MIXTURE FOAM?
Because its mixed with boiling water, lemon and bicarbonate of soda. The soda counteracts tannic acidity, evens out colour, and helps soften the dates to they blend smoothly into the loaf.
DO I HAVE TO TOAST THE WALNUTS?
Not at all, but I find that toasting nuts before I use them makes them nuttier and more flavourful. Just 8 to 10 minutes in a hot oven or skillet does the trick.
WHY DOES THE LOAF SLICE BETTER THE NEXT DAY?
Tea loaves can have a tendency to crumble if they are cut too soon. Letting it "ripen" overnight helps it to set fully, making for beautifully neat slices the next day.
HOW SHOULD I SERVE IT?
Thinly sliced and spread with softened butter is how we enjoy it. That's the Canadian way and I whole-heartedly support it!
CAN THIS LOAF BE FROZEN?
Yes, simply allow to cool completely. Wrap in some cling film and then in aluminum foil. Label, date and freeze. It will keep well, frozen for up to 3 months, or even a bit longer. Thaw on the countertop overnight when you wish to enjoy it.
🍌🍞A FEW OTHER BANANA BREAD RECIPES TO ENJOY🍌🍞
It never hurts to have a few extra banana bread recipes up your sleeve! These are great!
CHOCOLATE CHIP BANANA BREAD - This banana bread is everything you want in a cozy bake - incredibly moist, packed with rich banana flavour, and dotted all the way through with melty semi-sweet chocolate chips for the perfect sweet bite. Made with a tender sour-cream batter that rises beautifully. It bakes up fragrant, soft, and irresistibly comforting. Every slice is a warm, chocolate-studded treat that feels like pure homemade goodness.
ONE BANANA BANANA BREAD - This charming banana bread recipe proves that you don't need a bunch of bananas to bake something wonderful - just one, very ripe banana creates a loaf that's moist, tender and full of warm banana flavour. A simple batter that comes together in minutes and then bakes up with a sweet cinnamon sugar crust that adds the perfect touch of crunch and aroma. Even in a small pan it rises beautifully and slices like a dream. A cozy, no-waste treat.
Pin this delicious recipe to your Teatime, Desserts, or Loaf recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One 9 X 5-inch loaf
Banana, Rum, Date & Walnut Tea Loaf
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
Moist and delicious and filled to the brim with sticky dates, crunchy walnuts and rummy bananas! Beautiful cut into thin slices and spread with softened butter. I like to let the loaf sit overnight for slicing.
Ingredients
- 1 cup (150g) stoned dates, chopped
- 2 TBS boiling water
- the finely grated zest and juice of one lemon
- 1 tsp bicarbonate of soda (baking soda)
- 2 medium very ripe bananas
- 1 TBS dark rum
- 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
- 1/4 cup, packed (55g) dark soft brown sugar
- 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
- 2 large free range eggs, lightly beaten
- 2 cups, less 2 TBS (225g) self raising flour
- 1 tsp baking powder
- 1 cup (115g) toasted walnut pieces (1 cup)
Instructions
- Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper.
- Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely.
- Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture.
- Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
- Gradually mix in the eggs and then the date mixture.
- Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour.
- Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top.
- Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean.
- Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped.
Notes
You can easily make your own self raising flour. For every cup of flour you need (120g) simply add 1 1/2 tsp baking powder and 1/4 tsp salt.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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These Irish Honey Scones are such a lovely treat. Light, tender, and gently sweetened with honey, they’re the kind of scone that makes a quiet morning feel like a moment worth savoring.
They are beautifully unfussy — just everyday ingredients coming together to create something soft, golden, and perfect for spreading with butter while still warm. They’re wonderful with a cup of tea, ideal for an afternoon pick‑me‑up, and exactly the sort of bake that brings a touch of old‑fashioned charm into the kitchen.
If you enjoy cozy, homemade recipes that feel both nostalgic and doable, these scones are a beautiful place to start. A little sweetness, a little comfort… and a whole lot of heart.
I always like to bake us something special to enjoy with an afternoon cuppa at the weekend. Sometimes its a muffin, sometimes a biscuit/cookie and sometimes . . . like today . . . its a delicious scone!
We love these Irish Honey Scones. They are like the country cousin of the city scone. They are plain . . . and unassuming. Filled with whole wheat nuttiness . . . and the goodness of real butter . . . the gentle sweetness of honey and milk . . . their simplicity might lead one to believe that they are nothing special.
I served these warm from the oven with cold butter and my homemade pear and saffron jam.
The Irish know how to make beautiful scones. They really do. They have the great ability to take something simple and turn it into something that is gorgeously unforgettable.
I can't wait to sit down have another one of these. I had not baked them in a very long time. As I ate the first one I just had to ask myself why didn't I bake these more often. There's no excuse really . . . I am making a note to myself to bake them more often in the future.
I think of all the scones I bake, these ARE my favorite ones.
INGREDIENTS NEEDED TO MAKE IRISH HONEY SCONES
Simple ingredients put together in the most delicious way. That is the way of the Irish.
- 115g plain whole meal (whole wheat) flour (generous 3/4 cup whole wheat)
- 115g plain white flour (generous 3/4 cup)
- 2 tsp baking powder
- pinch salt
- 85g butter, softened (6 TBS)
- 1 TBS soft light brown sugar
- 2 TBS clear liquid honey
- 3 fluid ounces milk
INGREDIENTS NOTES
Do not sift the flours. Sifting will remove the lovely bits that give whole meal flour its beautiful texture and nutty flavor. Simply whisk them together evenly with a wire whisk. Do NOT use self-rising flour in this recipe.
Test your baking powder for freshness.
I use salted butter as that is the only butter I keep in the house. It works fine and I have never found these scones, which are a real favorite, to be overly salty.
Use a nice flavored fruity/floral honey. If you can get clover honey, it's the best.
I use whole milk. Use a glass liquid measuring cup to measure out the fluid ounces. This will be clearly marked on the glass.
HOW TO MAKE IRISH HONEY SCONES
These are not really all that difficult to make at all. Just follow the instructions to the letter and you should have a lovely scone at the end.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside. (Alternately you can line the baking sheet with baking parchment.)
- Sift the white flour into a bowl. Stir in the whole meal flour. Whisk in the baking powder and salt. (I use a wire whisk and make sure everything is evenly combined.)
- Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar. (The sugar is not added until after you have the crumbs. Just stir it in with a fork.)
- Stir together the honey and milk until the honey is dissolved. (It might help to heat the milk slightly if your honey is not liquid. Cool before adding to the dry mixture.)
- Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough.
- Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife. (Cut almost all the way to the bottom, but not quite through completely.)
- Bake for 15 to 20 minutes.
- Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden. (They should be golden brown on top and golden on the bottoms.)
- Remove from the oven, break into wedges and serve warm with butter. (Jam and whipped/clotted cream also go very well.)
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets. (This particular recipe is an exception and uses softened butter.)
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides. (Unless you are baking scones in the round such as in this recipe.)
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.
WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?
Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't. You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.
WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?
DO I NEED TO USE WHOLE MEAL FLOUR?
Yes, it is integral to the success of this recipe. It adds a lovely nutty flavor to the finished product and a beautiful color.
WHAT KIND OF HONEY SHOULD I USE?
I like to use a liquid honey. Use a quality and well flavored honey with a floral bouquet, such as a clover honey.
A FEW OTHER SCONE RECIPES TO ENJOY
I have never met a scone I did not fall in love with. Here are a few other favorite scone recipes you might also enjoy baking!
CLASSIC ENGLISH SCONES - The absolute best. These are the classic scone that you will see on offer in most tea rooms all across the UK. Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea. These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong!
OATY CINNAMON SCONES - These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients. They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven. Just pour it over. Let it get into all of the nooks and crannies
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Yield: Makes 8
Irish Honey Scones
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tasty and wholesome scones, sweetened and glazed with honey. Delicious! Serve with cold butter and jam, and cream if you have it, for a real treat!
Ingredients
- 115g plain whole meal (whole wheat) flour (generous 3/4 cup whole wheat)
- 115g plain white flour (generous 3/4 cup)
- 2 tsp baking powder
- pinch salt
- 85g butter, softened (6 TBS)
- 1 TBS soft light brown sugar
- 2 TBS clear liquid honey
- 3 fluid ounces milk
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside.
- Sift the white flour into a bowl. Stir in the whole meal flour. Whisk in the baking powder and salt.
- Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar.
- Stir together the honey and milk until the honey is dissolved.
- Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough.
- Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife.
- Bake for 15 to 20 minutes.
- Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden.
- Remove from the oven, break into wedges and serve warm with butter.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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