Banana Bread/Cake Recipe
2 cups whole wheat flour
1 cup all purpose flour
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg (I also substitute with pumpkin pie spice sometimes)
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
¾ cup vegetable oil
¼ cup pure grade A maple syrup
3 large eggs
1 tablespoon vanilla extract (optional- sometimes I will put it, sometimes I won’t)
4 ripe bananas, peeled and coarsely mashed.
8 good sized plump medjool dates
½ cup packed raisins
1 cup water
Put the dates, raisins and water in a saucepan on medium low with the lid on for about 10 minutes or so until the dried fruit is reconstituted. Transfer contents of saucepan into a food processor and process until smooth. Allow for mixture to cool before adding to the rest of the ingredients.
Whisk the dry ingredients: flour, baking soda, salt, baking powder, cinnamon and nutmeg in a medium bowl. Beat the oil, maple syrup, eggs, vanilla and date/raisin puree in a large bowl. Stir in the banana. Add the dry ingredients and stir just until blended.
Pour into an oiled dish and bake at 325 degrees. If you are using a large 13 x 9 inch glass pan then bake for around 40-45 minutes and if you are using multiple pans bake for around 30 minutes. Check for doneness with a toothpick. Do not let the cake brown too much because it will become too dry. I recommend multiple pans because it will cook more evenly. When cooking in a large dish the center pieces tend to be a bit underdone sometimes.