Powerhouse Banana Bread
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Description
This date, nuts, and oats concoction is delicately spiced and makes a perfect, highly nutritious breakfast food! Freezes well, perfect for gift giving, and in school my friends and roommates always begged for it!
Ingredients
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon
- 2 cups whole wheat flour
- 1 ½ cups quick cooking oats
- 1 cup all-purpose flour
- 1 tablespoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups dark brown sugar, packed
- ¾ cup butter
- 1 (16 ounce) container sour cream
- 6 very ripe bananas, mashed
- 3 eggs
- 2 ½ teaspoons vanilla extract
- 2 cups chopped dates
- 1 cup chopped walnuts
- ½ cup toasted flake coconut
- ¼ cup dark brown sugar, divided
- 2 tablespoons chopped dates, divided
- 2 tablespoons chopped walnuts, divided
- 2 tablespoons toasted flake coconut, divided
- 1 tablespoon butter, melted
Directions
- 1. Preheat oven to 300 degrees F (150 degrees C). Grease 4 loaf pans, 7x3-inch size. Combine 1 tablespoon white sugar with 2 teaspoons cinnamon in a small bowl. Dust the insides of the greased loaf pans with the cinnamon sugar.
- 2. Stir whole wheat flour, oats, all-purpose flour, baking soda, 1 1/2 teaspoon cinnamon, and salt in a bowl. Beat 2 cups brown sugar with 3/4 cup butter in a separate mixing bowl until creamy. Beat in sour cream, bananas, eggs, and vanilla extract until smooth. Stir the dry ingredients into the banana mixture and fold in 2 cups dates, 1 cup walnuts, and 1/2 cup toasted coconut.
- 3. Spoon the batter into the prepared loaf pans. Sprinkle tops of each loaf with about 1 tablespoon of dark brown sugar and 1 1/2 teaspoons each of dates, walnuts, and coconut. Brush each loaf with melted butter for a shiny glaze.
- 4. Bake loaves in the preheated oven until browned and a toothpick inserted into the center of a loaf comes out clean, about 1 hour.
Nutrition Facts
serving: 4 3x7-inch loaves
calories: 374.1 kcal
carbohydrates: 56.8 g
protein: 5.7 g
saturated fat: 7.6 g
cholesterol: 48.1 mg
sodium: 271.3 mg
fiber: 4.6 g
sugar: 35.1 g