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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.
Whisk white whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
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.
Bake bread until domed and deeply browned and a wooden skewer comes out with moist crumbs attached, 48 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.