Banana, Fruit and Nut Bread

A dark and dense breakfast bread that’s not too sweet but very filling, thanks to the oats, fruit, and nuts.

Ingredients

• 3 ripe to overripe bananas
• 1/2 c. butter, at room temperature
• 1½ c. granulated sugar
• 1½ c. unbleached flour
• 3 large eggs, at room temperature
• 1 t. vanilla
• ¾ t. cinnamon
• ½ t. ground allspice
• ½ t. ground nutmeg
• ½ t. ground ginger
• 1 t. salt
• ¾ t. baking powder
• ¾ t. baking soda
• 1 c. rolled oats
• 1 c. chopped dates
• 1 apple, peeled and diced
• 1 c. chopped walnuts

Preparation

Preheat oven to 375 deg F.  Cream butter and sugar together until light and fluffy.  Cream in bananas until smooth.  Mix in eggs one at a time.  Mix in flour.  Add vanilla, spices, salt and mix.  Mix in oats, then fruits, then nuts.  Mix in baking soda and baking powder.  Turn batter into a long and narrow (approx. 13” by 4” by 4”) loaf pan that has been buttered and dusted with sugar to coat.

Bake at 375 deg F for about one hour or until cake tester comes out clean and dry.

Lasts for about a week if refrigerator or months if frozen.

Alternative serving ideas:

• Specific fruits or nuts may be substitutued, but don't eliminate fruits altoghether
• Serve warm as a breakfast bread with butter or cream cheese
• Use in place of bread or challah in French toast
• Grill thick slices lightly in butter as a breakfast treat or dessert with ice cream or whipped cream.