1 cup (250 ml) unbleached flour

1 cup (250 ml) whole-wheat pastry flour

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

A pinch of salt

2 ripe bananas, mashed

2 eggs, lightly beaten

1/2 cup (125 ml) brown sugar

1/4 cup (60 ml) melted butter

1/4 cup (60 ml) vegetable oil

1 cup (250 ml) buttermilk

1/2 teaspoon (2.5 ml) vanilla extract

1 cup (250 ml) pitted dates, chopped

Preheat the oven to 190 °C (375 °F). Butter 12 muffin cups.

In a bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, blend the remaining ingredients. Add to the dry ingredients and stir gently with a spatula until the mixture is barely moist.

Scoop the batter into the muffin cups. Bake in the middle of the oven until a toothpick inserted in the centre of the muffin comes out clean, about 20 to 25 minutes. Cool slightly, then unmold onto a rack. Delicious warm or cold.

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