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 (Optional)
- 2 teaspoons ground cinnamon (Optional)
- 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 (Optional)
- ½ teaspoon salt
- 2 cups dark brown sugar, packed
- ¾ cup butter (Optional)
- 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 (Optional)
- ¼ 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)
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease 4 loaf pans
- 7×3-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.
- 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.
- 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.
- Bake loaves in the preheated oven until browned and a toothpick inserted into the center of a loaf comes out clean
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 24