2 c. whole-wheat flour
1 c. yellow cornmeal
1 tsp. baking soda
1 c. mashed banana (2 bananas)
3/4 c. snipped or chopped dates
1 c. buttermilk
3/4 c. molasses

Mix dry ingredients, then stir in fruits and liquids, mixing thoroughly. Spoon into 3 greased and floured 29 ounce cans (such as the ones for canned peaches) or 2 greased 3 x 6 1/2 inch loaf pans.

Bake at 350 degrees for about 45 minutes, until bread tests done. Cool 10 minutes in cans, then turn out on rack to cool. Serve warm with butter. These freeze well.