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Banana and Date Loaf

This easy banana and date loaf is easy to make with ripe bananas, and taste great. Serve banana bread for breakfast, as a snack, or as a sweet treat in the lunchbox!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: banana bread, date, easy, healthy, ripe bananas
Servings: 10 slices
Calories: 255kcal
Author: Tonje

Equipment

Ingredients

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.
    ⅓ cup olive oil, ⅓ cup honey, 2 eggs, 1 teaspoon vanilla extract
  • Add the dry ingredients, and stir to combine. Be careful not to over mix the batter. The ingredients should only be just combined.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt
  • 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

Calories: 255kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 182mg | Potassium: 221mg | Fiber: 2g | Sugar: 18g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 2mg