Northern California Banana Bread
|Ripe bananas||3 Medium, peeled (Use Dole)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Oat bran||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chopped dates||1 Cup (16 tbs) (Use Dole)|
|Chopped almonds||1 Cup (16 tbs), toasted (Use Dole)|
Place bananas in blender.
Process until pureed; use 1 1/2 cups for recipe.
Beat margarine and sugars in large bowl until light and fluffy.
Beat in 1 1/2 cups pureed bananas, egg and vanilla.
Combine all-purpose flour, oat bran, whole wheat flour, baking powder, cinnamon and salt in medium bowl.
Beat into banana mixture until blended.
Stir in dates and almonds.
Pour batter into greased 9x5-inch loaf pan.
Bake in 350°F oven 65 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan.
Cool completely on wire rack before slicing.