Recipe by Amna
"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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whole wheat flour
1 1/2 cups
quick cooking oats
1 1/2 teaspoons
dark brown sugar, packed
1 (16 ounce) container
very ripe bananas, mashed
2 1/2 teaspoons
toasted flake coconut
dark brown sugar, divided
chopped dates, divided
chopped walnuts, divided
toasted flake coconut, divided
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Powerhouse Banana Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 141
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