Andrea was right, this really is some of the best banana bread out there. I was lucky enough to have my first loaf sent by Andrea herself, but thankfully, I have been able to make a few loafs on my own. This recipe is also pretty healthy since it uses applesauce instead of oil/butter and sneaks in some white wheat flour.
The hardest part about the recipe is cutting up the dates. Dates have a pit so make sure to slice them in half, dig out the pit, then dice into little chunks. Dates are VERY sticky but really do lend a sweetness and an unexpected twist to banana bread. Use whatever apple you have around. I have used a granny smith (leftover from Sangria) and a braeburn with great success.
Bella Eats Banana Date Bread
(I simplified the recipe a little and just made everything in one bowl)
2 very ripe bananas, mashed
1/2 cup unsweetened apple sauce
1/2 cup turbinado sugar
1/2 cup peeled, diced apple
6 medjool dates, chopped
1-1/4 cup white whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1/4 tsp nutmeg
Preheat oven to 350*.
In a large bowl, mix together mashed bananas, apple sauce, sugar and egg. Add diced apples and dates, mix. Add the dry ingredients (the flour, baking soda, salt, cinnamon and nutmeg) to the wet ingredients and mix until just blended.
Pour batter into a greased, nonstick bread pan.
Bake at 350* for 45 minutes. Place on cooling rack in pan for 5 minutes. Remove from pan and allow to cool for 10-15 minutes before slicing.