Powerhouse Banana Bread
Description
A hearty recipe for whole wheat banana bread is packed with dates, walnuts, and optional coconut for a great take-along breakfast or part of a morning meal that will stick to you all day long. Sour cream keeps it moist, and brown sugar and cinnamon make it yummy. Recipe makes 4 loaves.
Ingredients
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1 tablespoon white sugar
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2 teaspoons ground cinnamon
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2 cups whole wheat flour
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1 1/2 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 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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2 cups dark brown sugar, packed
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3/4 cup butter
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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 1/2 teaspoons vanilla extract
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2 cups chopped dates
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1 cup chopped walnuts
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1/2 cup toasted flake coconut
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1/4 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
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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.