With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan.
In a coffee grinder or a mill, grind the flax seeds.
In a bowl, combine the flaxseed, flour and baking powder.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and mashed bananas and beat for 1 minute. At low speed, add the dry ingredients alternately with the milk. With a wooden spoon, stir in the pecans and dates.
Spread the batter into the prepared pan and bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.
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