This whole-grain healthy banana bread is naturally sweetened with pure maple syrup and dates. Bonus: it’s refined sugar-free!

NOTE: You can substitute the whole grain flour and all-purpose flours with your favorite Gluten Free flours.)

Ingredients

• 1 cup white whole wheat flour, plus more for dusting pan
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ teaspoon Himalayan Sea salt
• 2 large eggs
• 1 cup mashed very ripe bananas
• 1 cup chopped pitted soft dates
• ½ cup organic avocado oil
• ¼ cup pure maple syrup. Dark or amber
• 2 teaspoons vanilla extract
• ¾ cup chopped walnuts, divided

Instructions

1. Preheat oven to 350 degrees F. Coat an 8 ½ -inch Pyrex or ceramic loaf pan with cooking spray and dust with flour. Tap out excess flour and set aside.
2. Whisk white whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
3. Stir eggs. Bananas, dates, oil, maple syrup and vanilla in a large bowl. Add dry ingredients and stir to combine. Add ½ cup walnuts and stir to combine. Spread batter in the prepared pan. Sprinkle the remaining ¼ cup walnuts over the top.
4. Bake bread until domed and deeply browned and a wooden skewer comes out with moist crumbs attached, 45 to 55 minutes. Cool in pan on a wire rack 15 minutes. Turn out of pan and let cool on wire rack until slightly warm or room temp before slicing and serving. Store wrapped at room temperature.