A few months ago, as I was reading Dana's latest blog post over at
Dana Treat, I lamented the fact that I didn't buy dates regularly. The recipe she posted looked like such a nice little twist on classic banana bread. Now that I have lots of dates, and we had three too ripe bananas, I turned back to that recipe with vigor. I healthified it a bit so it would be a great thing to serve at a brunch - subbing applesauce for butter, using agave nectar instead of sugar. As I'm slowly getting used to the different hot spots in my oven and how the temperature is, I've been having mixed results with my baking. With this recipe, the edges got extremely dark, while the center was just barely baked. Thankfully, the dark edges don't mess up the flavor at all, and the bread still turned out fantastically.
This bread is like the perfect banana nut bread, moist and sweet with no lack in banana flavor. The dates mixed throughout are like little pockets of gooey sweetness, and it really adds a great touch. I think next time I'll lower the amount of agave nectar that I use by half; you really don't need as much added sweetness because of the dates! They'll really have a starring role with a bread that isn't as sweet.
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