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Ingredients
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1 tablespoon white sugar (Optional)
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2 teaspoons ground cinnamon (Optional)
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2 cups whole wheat flour
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1 ½ cups quick cooking oats
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1 cup all-purpose flour
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1 tablespoon baking soda
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1 ½ teaspoons ground cinnamon (Optional)
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½ teaspoon salt
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2 cups dark brown sugar, packed
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¾ cup butter (Optional)
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1 (16 ounce) container sour cream
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6 very ripe bananas, mashed
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3 eggs
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2 ½ teaspoons vanilla extract
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2 cups chopped dates
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1 cup chopped walnuts
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½ cup toasted flake coconut (Optional)
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¼ cup dark brown sugar, divided
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2 tablespoons chopped dates, divided
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2 tablespoons chopped walnuts, divided
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2 tablespoons toasted flake coconut, divided (Optional)
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1 tablespoon butter, melted (Optional)
Directions
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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.
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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.
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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.
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Bake loaves in the preheated oven until browned and a toothpick inserted into the center of a loaf comes out clean, about 1 hour.
Cook's Note:
Original recipe calls for 3 cups sugar. Batter can get quite thick to stir, so a large bowl and strong arm are a must! Get creative with ingredients - I like this precisely because you have the option of making it very hearty. The topping is the best part! I didn't like the addition of chocolate chips, but everyone else did. Don't use completely dried dates - the charm is in the sticky, sweet kind. Optional: replace 1/2 cup of flour with flaxseed meal.
Nutrition Facts (per serving)
374 | Calories |
16g | Fat |
57g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 374 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 8g | 38% |
Cholesterol 48mg | 16% |
Sodium 271mg | 12% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 5g | 16% |
Total Sugars 35g | |
Protein 6g | 11% |
Vitamin C 3mg | 3% |
Calcium 68mg | 5% |
Iron 2mg | 9% |
Potassium 371mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.