This easy to make banana and date loaf is a moist banana bread with a fantastic texture. It's great as a tasty snack, for breakfast or brunch.
Jump to:
This post may contain affiliate links. Read more about it in the privacy policy.
This easy banana bread recipe is perfect for using up spare bananas, or to prepare a healthy, sweet snack for the lunchbox. Adding dates makes the bread extra sweet, and packed with energy.
Why you'll love it
- Really easy to make
- Perfect moist banana bread
- The dates add a lovely sweetness
- Only requires 5 minutes of effort
- Dairy free option available
- A great way to use up over ripe bananas
Ingredients
Bananas: As ripe as possible. They are best when the banana peels have developed some brown spots.
Dates: Make sure to remove any pits.
Salt + cinnamon + vanilla extract: Add flavor.
Baking soda: Gives the bread a good rise.
Olive oil: Or vegetable oil. This makes the banana bread moist.
Honey: Adds sweetness to the bread. You can substitute this with maple syrup or agave nectar if you prefer.
Egg: Binds the bread together.
Milk: Any milk works. Skim milk, oat milk, soy milk or almond milk are great options.
All-purpose flour: Also known as plain flour. Use whole wheat flour for a more hearty version.
Instructions
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Add bananas to a mixing bowl. Use a spoon or fork to mash them.
Two: Add the wet ingredients to the bowl, and whisk to combine.
Three: Add the dry ingredients, and stir to combine.
Four: Be careful not to over mix the batter. The ingredients should only be just combined.
Five: Remove the pits from the dates, and roughly chop them. Stir these into the banana bread batter.
Six: Pour into a lined loaf pan. Bake at 360 F / 180 C for about 50 minutes, or until a toothpick or skewer inserted into the middle of the bread comes out clean.
Top tips
- Don't over mix the ingredients. You only want them to be barely combined. A few lumps here and there is fine.
- Preheat your oven to ensure an even cooking result.
- Use a silicone bread pan, coat the pan with butter, or use parchment paper. All these methods will prevent the loaf from sticking to the pan, and makes it much easier to remove it once the bread is cooked.
- Make sure to remove any pits from the dates. Many dates are sold without pits, but it's really easy to remove them if needed.
- This is a great recipe to use up leftover brown or over ripe bananas. They should ideally have several brown spots all over - this means that the bananas will be very soft and sweet.
Serving suggestions
Serve sliced banana and date loaf as a snack. I love to enjoy it for afternoon tea, or as a late night treat. You can also enjoy it with a cup of gingerbread latte for breakfast.
I like to eat banana bread plain, but you can also add a tasty spread to the slices. Try peanut butter, cream cheese, feta cheese spread or any jam that you like.
Variations
Extra mix-ins: Add additional mix-ins like chocolate chips, chopped walnuts, raisins, cranberries or diced apples.
Roasted banana bread: If you don't have any ripe bananas, you can roast bananas at 400 F / 200 C for about 5-10 minutes, or until the peel is completely black. This will make the bananas incredibly soft and sweet.
Spices: Try adding various spices or flavorings to your banana bread. Cinnamon is a classic option, but vanilla extract, gingerbread spice, pumpkin spice, and nutmeg are all great options that taste fantastic in banana loaves.
Dairy free: Make sure to use a dairy free milk option. Oat milk, almond milk and soy milk are all excellent options.
Equipment
To make this banana loaf, you will need a loaf pan or bread pan. Additionally, you will need a mixing bowl.
I like to use a manual hand whisk, but an electric mixer can also be very helpful.
Storage
Store leftover banana bread with dates at room temperature for up to 4 days. You can also freeze it for up to 6 months. Defrost frozen bread at room temperature for a few hours.
The bread can be served at room temperature, or reheated lightly in a microwave or oven and served warm.
Frequently asked questions
Banana bread and banana loaf are the same thing. Sometimes it's called banana loaf to emphasize that it's made in the shape of a loaf.
If your banana loaf sinks after it is cooked, you might have added too much baking soda, or not cooked it for long enough. Make sure to be careful with the measurements, and use the toothpick test to ensure that the bread is cooked in the middle.
Check the bananas for signs of mold. If they seem fine, they will be ok to use in banana bread.
Yes, but the bananas will have to be defrosted before use. Frozen bananas are perfect for banana bread as they are very soft.
You might also like these recipes
- Blueberry and White Chocolate Muffins
- Healthy Banana Bread with Blueberries
- Banana Overnight Oats
- Banana Protein Pancakes
- Whole Wheat Banana Pancakes
- Banana Carrot Muffins
- Caramelized Oven Baked Bananas
- Banana Churros
- Banana Oat Muffins
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Banana and Date Loaf
Equipment
- Bread Pan
Ingredients
- 2 cups all-purpose flour
- 3 medium bananas
- ⅓ cup olive oil
- ⅓ cup honey
- ½ cup chopped dates
- 2 eggs
- 1 teaspoon baking soda (bicarbonate)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 360 F / 180 C.
- Add bananas to a mixing bowl. Use a spoon or fork to mash them.3 medium bananas
- Add the wet ingredients to the bowl, and whisk to combine.
- Add the dry ingredients, and stir to combine. Be careful not to over mix the batter. The ingredients should only be just combined.
- Remove the pits from the dates, and roughly chop them. Stir these into the banana bread batter.½ cup chopped dates
- Pour into a lined loaf pan. Bake for about 50 minutes, or until a toothpick or skewer inserted into the middle of the bread comes out clean.
Video
Notes
- Add-ins: You can also add blueberries, raisins, sultanas, chopped walnuts or chocolate chips as additional add-ins.
- Line the bread pan with parchment paper, or use a non-stick silicone bread pan. This prevents the bread from sticking to the pan after it's cooked.
- Allow the bread to cool down slightly before you slice it.
- Store leftovers at room temperature for up to 4 days. You can also freeze it for up to 6 months.
Nutrition
Food safety tips
- Use a toothpick or skewer inserted into the middle of the bread to make sure that it's cooked throughout
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Leave a comment