~from Savoring Time in the Kitchen
Yields 11-12 muffins (depending on how you fill the cups or 1 - 9" x 5" loaf, recipe is easily doubled.
6 tablespoons butter, softened
3/4 cups granulated sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1-1/2 cups mashed overripe bananas (about 3-4)
1/2 teaspoon (packed) grated orange zest
1/2 cup finely diced pitted dates
Topping:
1 cup chopped pecans
2 tablespoons brown sugar
Preheat oven to 350 degrees. Line muffin pan with paper liners or lightly butter a loaf pan (or use a baking spray with flour added). Mix topping ingredients of chopped pecans and brown sugar together and set aside.
In large bowl, cream butter and sugar. Add eggs and mix well. Sift together flour, baking powder, baking soda, cardamom, cinnamon and salt. Add alternately with bananas to egg mixture, then mix in orange zest. Fold in chopped dates.
Pour into prepared muffin cups or loaf pan and top with the pecan/brown sugar mixture and bake in 350 degree oven for about 25 minutes for muffins or about 60 minutes for loaves, depending on the size of the pan you are using. Check to make sure a toothpick inserted in the centers out clean as all ovens are different.
Cool in pans 5 minutes and then remove to a rack to cool completely.