Instructions

1. Preheat the oven to 350 degrees. Grease a loaf pan and coat the entire inside with granulated sugar. Set aside.
2. In a medium bowl, mix the crushed graham cracker crumbs and the 4 tablespoons of melted butter until it looks like wet sand - adjust the portions if needed. Set aside.
3. In a small bowl, whisk together flour and baking soda and set aside until ready to use.
4. In the bowl of a stand mixer, beat the 4 ounces of softened butter, brown sugar, and salt on medium speed until well combined. Add the eggs, one at a time, stirring until mixed together. Add the Kefir or buttermilk.
5. Add in the flour mixture and ripe bananas, stirring until it just comes together - don't overmix.
6. Lay out a Silpat and have it near by and ready to use. In a small, heavy-bottomed sauce pan, heat the 1/3 cup granulated sugar over medium-high heat until it caramelizes into a deep golden. Immediately take off the heat and stir in the slivered almonds, working quickly with a wooden spoon to make sure the almonds are evenly coated. Pour everything onto the Silpat and spread it thin. It will cool relatively quickly.
7. Once cool enough to handle, break the caramelized almonds into pieces and stir into the banana mixture.
8. Pour the batter into prepared loaf pan and sprinkle the top with the chopped dates and graham cracker mixture. Use a spatula or butter knife to lightly swirl the top so it gets lightly incorporated into the batter.
9. Bake for 15 minutes. Reduce the temperature to 325 degrees and bake for an additional 30-40 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes before flipping out and and cooling completely.