Healthier Sour Cream Banana Date Bread

This is my take on healthifying (is that a real word??) the super-popular Sour Cream Banana Bread. I added dates and eliminated the sugar entirely, swapped out the white flour for whole wheat, and substituted grapeseed oil for half the butter. The result was a super moist loaf that was just sweet enough - the sweetness from the dates and bananas really shone through. It turned out so well I thought I would share.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup  grapeseed oil
• 1  cup  chopped dates
• 2  eggs
• 1  teaspoon vanilla
• 1 1⁄2 cups whole wheat flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 3  medium-large bananas, mashed (about 1 1/4 cup)
• 1⁄2 cup  chopped  nuts (optional)
• 1⁄2 cup light sour cream

Directions

1. Grease a 9"x5" loaf pan.
2. Sift the whole wheat flour, baking soda and salt together.
3. Cream the butter and slowly blend in the grapeseed oil. Mix in the eggs one at a time, then stir in the vanilla and the dates.
4. Stir in the dry ingredients, then add in the mashed bananas, nuts and sour cream. The mixture should be well blended.
5. Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.