New this month
Powerhouse Banana Bread

Powerhouse Banana Bread

Amna Kazmi

"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!"
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Ingredients

1 h 20 m servings 374 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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

Read all reviews 3
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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 a...

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 b...

Love this bread! I made this while being snowed in and had to due several substitutes due to lack of ingredients which worked fine. This recipes was my guideline. It was sweet and healthy! {S...

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