Banana Bread #1

This is a Better Homes and Gardens recipe that I have tweaked and healthified over the years. 
I like to triple this recipe which makes 3 small loaves plus 12 muffins.

1 1/2 cups flour mixture (oat, kamut, wheat, oat bran, flax)
1/3 cup dates
2 tsp powder
1/2 tsp soda
1/4 tsp salt

1 cup or 3 ripe bananas (can add 1/3 c pumpkin puree as well)
1/3 C Canola Oil (or 1/4 and some applesauce)
2-3 T milk (may need more for proper consistency)
2 eggs

Optional: add nuts, lemon zest, chocolate and/or carob chips 
Optional topping: Butter, brown sugar, sugar, walnuts

1 Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside. 2 In another bowl combine egg, bananas, sugar, cooking oil, and (if desired) lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts if desired. 3 Spoon batter into the prepared pan. Sprinkle with some cinnamon sugar (like you would use for cinnamon toast). Bake in a 350 degree oven 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Internal temperature should be between 195-210*
Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.