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!
Original recipe makes 4 3×7-inch loaves
1 tablespoon white sugar
2 teaspoons ground cinnamon
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
2 1/2 teaspoons vanilla extract
2 cups chopped dates
1 cup chopped walnuts
1/2 cup toasted flake coconut
1/4 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
1 hr 20 mins
- 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.
Calories: 374 kcal
Carbohydrates: 56.8 g
Cholesterol: 51 mg
Fat: 15.7 g
Fiber: 4.6 g
Protein: 5.7 g
Sodium: 271 mg