To spice up the bland turkey burger, this recipe combines some of the same methods and flavors as the shish kebab. This is quite delicious for something made with beef that is 95% fat free!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 4 3×7-inch loaves |
Ingredients
- 1 tablespoon white sugar (Optional)
- 2 teaspoons ground cinnamon (Optional)
- 2 cups whole wheat flour
- 1 ½ cups quick cooking oats
- 1 cup all-purpose flour
- 1 tablespoon baking soda
- 1 ½ teaspoons ground cinnamon (Optional)
- ½ teaspoon salt
- 2 cups dark brown sugar, packed
- ¾ cup butter (Optional)
- 1 (16 ounce) container sour cream
- 6 very ripe bananas, mashed
- 3 eggs
- 2 ½ teaspoons vanilla extract
- 2 cups chopped dates
- 1 cup chopped walnuts
- ½ cup toasted flake coconut (Optional)
- ¼ cup dark brown sugar, divided
- 2 tablespoons chopped dates, divided
- 2 tablespoons chopped walnuts, divided
- 2 tablespoons toasted flake coconut, divided (Optional)
- 1 tablespoon butter, melted (Optional)
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 271 mg |
| Sugars | 35 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was my very first time to make banana nut bread and the only changes I made was using shortening for half of the butter amount and butter for the other half! Not dates or coconut just pecans and walnuts. Not sure if that makes a difference or not but this recipe is delicious!!!! This is the best banana nut bread I have ever had!! So happy with it!
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! {Substituted regular oats for quick oats; 3 of the bananas for 1and 3/4 cups of apple sauce;a blend of white sugar, Florida Crystals and a little bit of light brown sugar for dark brown sugar. I didn’t have any dates, but I added chocolate chips.}
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
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.