2cupsflour1 cup whole wheat and 1 cup all purpose unbleached flour
1/4tspBaking soda
1/4tspBaking powder
1/8tspSalt
Instructions
Set the oven to preheat to 350F. Mash 2 of the bananas with a fork.
Add dates and water to a blender. Blend the dates and water, stopping to scrape down the sides of the blender jar as needed, until a smooth paste is achieved. This will take about 30 seconds of blending in a high speed blender. You can also add one of the bananas for easier blending.
Pour the date paste into a bowl with the bananas. Add the rest of the liquid ingredients. Stir until mostly smooth and no large pieces of banana remain.
In a separate bowl, mix the dry ingredients together.
Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined. Avoid excessive stirring. Stop when there are no dry patches remaining.
Spoon the batter into a loaf pan lined with parchment paper. Smooth the top with a spoon or spatula. The loaf pan should be half to three quarters full.
Bake at 350F for about 45 - 55 minutes.
The banana bread should be brown on top and spring back when touched. It is finished baking when a knife or toothpick inserted into the middle comes out clean.
After baking, remove the loaf from the pan and set it on a cooling rack to cool. Once cool, slice and serve.
Store the cooled banana bread in a bag or container and use within 1 or 2 days while it is still fresh.