Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Coat an 8 ½-inch Pyrex or ceramic loaf pan with cooking spray and dust with flour. Tap out excess flour and set aside.
- Whisk together the white whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.
- In a large bowl, stir together the eggs, mashed bananas, chopped dates, oil, maple syrup, and vanilla extract. Add the dry ingredients and stir to combine. Stir in ½ cup of the chopped walnuts. Spread the batter evenly in the prepared loaf pan. Sprinkle the remaining ¼ cup walnuts over the top.
- Bake the bread until it is domed, deeply browned, and a wooden skewer inserted into the center comes out with moist crumbs attached, about 48 to 55 minutes. Let the bread cool in the pan on a wire rack for 15 minutes. Then, turn the bread out of the pan and let it cool on the wire rack until it is slightly warm or at room temperature before slicing and serving.
Nutrition
Notes
Once the bread is completely cool, wrap it in plastic wrap or aluminum foil to keep it moist. This bread stays good stored at room temperature for up to 3 days. You can freeze the whole loaf for up to 3 months, or freeze individual slices for up to one month.