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Date and Ginger Tea Loaf - Makes 10 one-inch slices.

• Canola oil spray
• 1 large banana, well mashed
• 1/2 cup finely chopped dates
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 2 Tbsp. maple syrup
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 5 Tbsp. unsalted butter
• 1/2 cup brown sugar
• 2 large eggs, beaten

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.

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.

In a large bowl, use a wooden spoon to cream the butter and sugar until fluffy. 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.

Bake 35 minutes, or until the top is well-browned and a toothpick inserted into the center comes out clean. 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. 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.

Per serving: 241 calories, 7 g. total fat (4 g. saturated fat), 41 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 138 mg. sodium.