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!
Servings: 10 slices
Calories: 255kcal
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.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