Use dates instead of sugar to sweeten your banana bread!
1/2 cup butter, softened
1/2 cup pitted, chopped dates
6 large overripe bananas
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
If your dates are soft and squishy, you can use them as is, skipping to step 4. If they are hard, soak them for a bit in some hot tap water. Place chopped dates in a small bowl and cover them halfway up with hot water, placing a plate on top. Let them hang out in there while you get your other ingredients ready.
Whisk all your dry ingredients together, and mash the bananas.
Drain the water off your dates (don't worry about squeezing it out) and put them in a bowl with the butter.
Cream butter and dates together until thoroughly mixed. Add eggs and mix well. Mix in mashed bananas, then add the dry ingredients and stir until just moistened.
Fill muffin cups and bake at 350 degrees Fahrenheit for 20 to 25 minutes. For banana bread, spread in a loaf pan and bake for 30-35 minutes. The bread freezes well, so I always double the recipe and pour into a 13x9 pan, cut into squares and freeze. The boys love it for breakfast!