2-3 ripe bananas
3 dates, pitted
1 egg, beaten
1 cup cane sugar
1/3 cup melted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch pink Himalayan salt
1/4 cup cacao bits
1 1/2 cups flour (of your preference)
2 cup rolled oats
1 cup brown sugar
2/3 cup melted butter
Preheat your over to 350 degrees and oil or butter your loaf pan. In a nice big mixing bowl add your bananas and mush them up. I like to leave some nice chunks in there for texture! Next, stir in your melted butter. We used some yummy hand churned butter we got from an Amish family, it was perfect for this rich and delicious bread. Now add the vanilla, baking soda, salt, flour, and cacao bits. Make sure everything is well combined!
Now grab yourself a cutting board, its time to chop up some dates! Dates are super sticky once you get into them so be prepared for your fingertips to stick to everything until you make it to the sink! I cut open each one and quartered it, removing the pit. Then I chopped each section up into tiny bite size pieces. Go ahead and throw those in your batter, give it a good stir, and then you’re ready to get
your bread in the pan. Pour batter into pan and then grab a bowl to prepare the crunchy oat topping! Just melt the butter you had set aside and stir in the oats and sugar. Once everything is evenly combined I topped my banana bread batter with it and popped it into the oven.
Bake your bread for 50 minutes to an hour. When the top is golden brown and the inside is fully cooked remove from your oven and cool before removing from the pan. Now you are ready to slice and serve! The oat crust is really crunchy but the inside of the bread is so moist! It’s exactly what you want in a banana bread.
Let me know if you try out this yummy bread recipe! Enjoy!0