Banana-date tea cake from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 181) by Elisabeth Prueitt and Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on July 18, 2018

    This cake has a lovely caramel flavor from the dates- so delicious. It is a bit sweet for a breakfast banana bread and doesn't seem like breakfast- more like dessert. Some notes about process: it took an extra ten minutes to bake and even though the batter only reached 3/4 of the way up the loaf pan, it overflowed and made a mess in the oven. Maybe my bananas were too large? Next time I won't fill the loaf pan as much but there will be a next time!

  • DKennedy on April 07, 2016

    First recipe I am trying out of this book. As always, I modified to bake this with gluten free flour. I used 1 cup of GF flour mix and 2 T. of Betty's four flour blend to replace the the AP flour. I omitted the walnuts but topped my loaf with toasted pecans and sanding sugar. I did not have any fresh bananas so I did not top my loaf with banana slices. It came out perfectly- moist and flavorful and absolutely delicious. The sugar pecan topping is key.

  • nadiam1000 on March 14, 2016

    Delicious moist and wonderfully dense with dates and toasted walnuts and a chewy, crystallized top crust. Lined bottom of pan with parchement (made a sling across bottom and short sides of loaf pan. Subbed brown sugar for 3/4 cup of the white and sprinkled top of the loaf with Demerara sugar before baking; skipped the sliced banana. Good rich flavor with caramel notes from the brown sugar and dates with a sweet top crust. This recipe will definitely go into rotation.

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