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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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 (optional) |
2 teaspoons ground cinnamon (optional) |
2 cups whole wheat flour |
1 1/2 cups quick cooking oats |
1 cup all-purpose flour |
1 tablespoon baking soda |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
2 cups dark brown sugar, packed |
3/4 cup butter |
1 (16 ounce) container sour cream |
6 very ripe bananas, mashed |
3 eggs |
2 1/2 teaspoons vanilla extract |
2 cups chopped dates |
1 cup chopped walnuts |
1/2 cup toasted flake coconut (optional) |
1/4 cup dark brown sugar, divided |
2 tablespoons chopped dates, divided |
2 tablespoons chopped walnuts, divided |
2 tablespoons toasted flake coconut, divided (optional) |
1 tablespoon butter, melted (optional) |
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.
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