Banana Date Bread with Whole Wheat & Oats

A super simple, easy to make banana bread with dates. Add some whole wheat & oats to make it a tad more nutritious & delicious!

Prep Time 15

Baking time 55

Total Time 1 10

Servings slices

Calories 171kcal

Preheat oven to 180 C. Grease and line a 9x5 inch loaf pan with parchment. Sift the all purpose flour, whole wheat flour and oats with the baking powder and keep aside.
Take aside a little flour and roll the chopped dates in it so that they don't sink to the bottom of the cake.
In a mixing bowl mash the bananas to a smooth consistency. Keep aside.
Dissolve the baking soda in the hot milk and when it turns slightly foamy pour into the mashed banana mixture.
Add the butter, caster sugar, eggs and mix well. Add the flour (in parts) and mix well. Stir in the dates and mix.
Pour the batter into the prepared tin and bake for 45-55 minutes. My loaf was done in exactly 55 minutes. To check doneness of the cake, insert a skewer or knife into the cake and if it comes clean the cake is done.
Remove the tin and place on a wire rack to cool for about 10 minutes. Invert the loaf onto the wire rack and let it cool completely before serving. If you cut it before it cools there is a chance that the cake will crumble. Garnish with chopped banana slices if desired.

I used two big bananas - golden bananas or cavendish variety. You may use 4 small bananas (Elaichi/Kadholi variety)
I used regular, quick cooking Quaker oats (easily available in all stores) and not instant oats (which needs to be added to boiling water in a mug)
The original recipe called for 225 grams of all purpose flour/maida. I replaced part of with oats & whole wheat flour. You may make it healthier by adding any other healthy flour of your choice or just make it out of all purpose flour.
I used about 21 medium-big sized dates. You can use any variety. The weight is without the seeds.