2 cups all-purpose flour………………………………..1 tsp. cinnamon
1/2 tsp. baking soda…………………………………….1 tsp. baking powder
1/3 cup vegetable oil…………………………………… 1/2 tsp. salt
2/3 cup packed brown sugar…………………………. 1 TB molasses
2-3 ripe bananas, mashed…………………………….. 2 eggs
1 cup of pitted dates, chopped………………………..2 tsp. vanilla
2 TB Sparkling or coarse sugar (optional, but really adds something special)
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GLAZE:
3/4 cups powdered sugar………………………………1/2 tsp. cinnamon
Milk (about 2 TB)
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Preheat oven to 350. Generously spray a 9” loaf pan or 2 mini-loaves (about 5") with non-stick baking spray.
Whisk flour, cinnamon, baking soda, baking powder and salt together in a bowl.
In your mixer bowl, user the whisk attachment to blend together the oil, brown sugar, vanilla and molasses until well-combined. Change to the paddle attachment and beat in the eggs (one at a time) until well-blended. Gently beat in the mashed banana until evenly combined.
Add the flour mixture to the banana mixture, and just give a few gentle whirls of the mixture until it’s combined well. Add dates and give a couple more quick whirls of the mixer until they’re evenly mixed in the batter (or you can do this with a rubber scraper).
Pour batter into the prepared pan(s) and smooth the top. Generously sprinkle entire top with coarse sugar. Bake for about 1 hour (for large loaf) or about 40-45 minutes (mini-loaves), or until a cake tester comes out clean. If you need more time, leave it in and check after 3-5 minutes. NOTE: Baking times depend on your oven. If it's almost done, you can turn off the oven and leave them in there while you whisk up the icing.
Put onto a rack to glaze and cool. This will keep well on the counter, or in a zip-top baggie in the refrigerator or freezer.
GLAZE: Put the powdered sugar and cinnamon into a small bowl. Gradually whisk in the milk (1 tsp. at a time) until smooth glaze consistency. If you brush it on the hot bread, it will be translucent. If you spread it on the cooled bread, it will be opaque. (I like to do it on the hot bread, so that it seeps into all the cracks and down the sides, which keeps the bread really moist).