I’m bananas for bananas! I’m also crazy about dates so naturally these two things put together became a new favorite combo in my banana bread. It’s also a good way to use up very ripe bananas. The darker the bananas are, the more flavorful the bread. Like always, don’t forget to use room temperature ingredients so that your bread rises evenly and poofs at it’s optimum level. I’ve been baking so many banana bread loaves this week that the entire recipe is engraved in my brain. When I had friends over this week, they tried the bread and told me it’s the best they’ve ever had.
Recipe yields 9×5 inch loaf
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 3 very ripened mashed bananas
- 1 1/2 cups white sugar
- 1/2 cup chopped walnuts
- 1/2 cup chopped dates
- Preheat oven to 325 degrees F. Butter and flour one 9×5 inch loaf pan.
- Sift flour, baking soda, and salt. Set aside.
- In a large mixing bowl, blend together the eggs, buttermilk, sugar, dates, walnuts, oil and bananas. Add flour mixture to the banana mixture. Mix well and pour batter into loaf pan. Bake on center rack for 1 hour and 20 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before serving.