Ingredients

• 1 tablespoon white sugar , Optional
• 2 teaspoons ground cinnamon , Optional
• 2 cups whole wheat flour
• 1.5 cups quick cooking oats
• 1 cup all-purpose flour
• 1 tablespoon baking soda
• 1.5 teaspoons ground cinnamon , Optional
• 0.5 teaspoons salt
• 2 cups dark brown sugar , packed
• 0.75 cups butter , Optional
• 1 , 16 ounce
• 6 verys ripe bananas , mashed
• 3 eggs
• 2.5 teaspoons vanilla extract
• 2 cups chopped dates
• 1 cup chopped walnuts
• 0.5 cups toasted flake coconut , Optional
• 0.25 cups dark brown sugar , divided
• 2 tablespoons chopped dates , divided
• 2 tablespoons chopped walnuts , divided
• 2 tablespoons toasted flake coconut , Optional
• 1 tablespoon butter , Optional

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 4 loaf pans, 7x3-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.
2. 2 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.
3. 3 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.
4. 4 Bake loaves in the preheated oven until browned and a toothpick inserted into the center of a loaf comes out clean, about 1 hour.

Nutrition per serving