Powerhouse Banana Bread

Powerhouse Banana Bread

2
Amna 0

"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 h 20 m {{adjustedServings}} servings 374 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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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Footnotes

  • 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.
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Reviews 2

  1. 2 Ratings

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Bibi
1/8/2013

This recipe may have a misprint in the size of the bread pans. I used four 3 1/4" X 6 1/4" pans, and I had enough left over for an additional loaf in a 5" x 9" pan! It also took about 1 hour and 20 minutes to cook, and the prep took longer than 20 minutes, also. I did not toast the coconut, and I used light brown sugar instead of dark brown, but other than those two minor changes, I followed the recipe exactly. This is indeed a very dense bread, and I'm sure that was the reason for the extra needed cooking time. As far as the flavor is concerned, the banana flavor was hidden by the primary flavor of cinnamon, with coconut being the next flavor I detected, and I don't think anything would be gained from actually toasting the coconut. If I make this again, I think I will do muffins, so the dough will be done without over-browning.

Mumseymarn
5/19/2014

Definitely will make this again, delicious and healthy. I made these into large muffins for a quick morning grab and sprinkled extra nuts with a half date on top. Greased and floured the tins but omitted the white sugar and cinnomin