Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Date and Ginger Tea Loaf Recipe
    Lost? Site Map

    Date and Ginger Tea Loaf

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    LSUgirl's Note:

    This recipe comes from Dana Jacobi, author of The Joy of Soy and recipe creator for the American Institute for Cancer Research's "Stopping Cancer Before It Starts." I haven't tried it yet, but it looks good, and I love dates!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 10



    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees. Lightly coat an 81/2 x 4 1/2 x 2 1/2 loaf pan with canola oil spray. Set aside.
    2. 2
      In one bowl, combine the banana, dates, cinnamon, ginger, allspice, and maple syrup. In another bowl, combine the two flours, baking powder and salt. Set both bowls aside.
    3. 3
      In a large bowl, use a wooden spoon to cream the butter and sugar until fluffy.
    4. 4
      Mix in the eggs. The mixture may look curdled. Stir in the dry ingredients. Blend in the banana mixture, creating a sticky, thick batter. Spoon the batter into the prepared pan, smoothing it evenly.
    5. 5
      Bake 35 minutes, or until the top is well-browned and a toothpick inserted into the center comes out clean.
    6. 6
      Let the cake rest 2 minutes in the pan, then turn out and cool it completely on a rack. If possible, wrap it in foil and set it aside for 24 hours before serving, to allow the flavors to mellow.
    7. 7
      If desired, slices of cake can be warmed just before serving by wrapping them in wax paper and heating in a microwave at low power for a few seconds.
    8. 8
      Makes 10 one-inch slices.

    Ratings & Reviews:

    • on September 30, 2008


      This loaf is amazing! i started making it a couple years ago and my friends still ask for it every fall/winter. works great with any dried fruit - figs, etc could also be used. i add walnuts when i have them. consistency is on the drier side, but i like it that way, warmed up, with peanut butter and tea. perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Date and Ginger Tea Loaf

    Serving Size: 1 (78 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 239.8
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 4.0 g
    Cholesterol 57.5 mg
    Sodium 133.4 mg
    Total Carbohydrate 41.5 g
    Dietary Fiber 3.5 g
    Sugars 20.4 g
    Protein 4.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes