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.
Alternative This recipe can be made into delicious muffins. Place paper liners into 12 muffin cups and fill with the batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.