Banana Date Nut Bread
Banana bread is not a French trademark, but it’s actually one that the French have come to love. I have used this banana date nut bread recipe for years, as it’s a favorite among my family and friends, and I think it will quickly become one of your favorites too!
Easy Banana Date Nut Bread Recipe
What I also know is that a banana date nut bread like this can signify warmth, love, and comfort, which the world can always use a good dose of.
The tender crumb of this banana date nut bread and aroma of fall spices makes each slice of this loaf feel like a warm embrace.
This bread truly exemplifies the best of classic, comforting baked goods.
The use of oil in this bread (rather than butter) and fully ripened bananas ensure that the banana bread is extremely moist.
And when I say ripened bananas, I mean those bananas need to be littered with black spots; the bananas shouldn’t look appetizing.
When you use bananas that have almost gone bad, you get the best texture, moisture, and sweetness for your bread, and that’s what will make this banana date nut bread your favorite quick bread.
To give this banana bread a seasonal twist, I mixed in a pinch of warm spices like cinnamon and nutmeg, and stir in chopped dates and nuts into the batter. They give the bread more texture and also make the bread a bit heartier so that you can enjoy a slice for breakfast.
When you’re shopping for dates, try to look for dates that are really sticky. Appearance-wise, they should look somewhat slick and glossy rather than matte and muted.
Also, try to buy pitted dates because removing the pits can be a pain.
As for the nuts, you can use any type you want, but pecans during this time of the year are always a favorite.
This banana date nut bread would also make a lovely holiday gift for a neighbor, colleague, or just as a thoughtful gift to cheer someone up, as we could all use a little bit of cheering up from time to time, non?
Banana Date Nut Bread
Supremely moist and tender banana bread studded with chopped dates and pecans.
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 cup vegetable oil
- 1 egg
- 1 1/8 cups sugar
- 1/2 tsp vanilla extract
- 2 tbsp plain yogurt
- 3 very ripe, large bananas
- 3/4 cup chopped dates, plus 1/2 a tablespoon of flour
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 325°F. Grease a 1 lb. loaf pan with baking spray or softened butter.
- Combine the salt, baking soda, cinnamon, nutmeg, and cloves with the flour. Set aside.
- In the bowl of an electric mixer, beat the egg, sugar, and oil together. Add the flour mixture in and mix until combined well.
- Add in your vanilla extract and yogurt; mix to combine. Add the bananas (Note: if you're not using an electric mixer, mash the bananas first before mixing them in). Mix until the batter is somewhat smooth (there should be small lumps left when you're done mixing).
- Toss the dates with the 1/2 tablespoon of flour (this will prevent the dates from sinking in the batter). Stir in the chopped dates and pecans. Pour your batter into your prepared pan.
- Bake for approximately 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Note: You can also bake the banana bread in 4 mini loaf pans. Distribute the batter among the greased loaf pans, then bake at 350°F for closer to 40 to 50 min, or until a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield: 1 Serving Size: 1 LoafAmount Per Serving: Calories: 3911Total Fat: 158gSaturated Fat: 14gTrans Fat: 3gUnsaturated Fat: 135gCholesterol: 188mgSodium: 1946mgCarbohydrates: 606gFiber: 33gSugar: 349gProtein: 46g
What size is a 1 pound pan? 9×6?
Hi Cathy! It’s usually around 9×5! 🙂
Thank you for this wonderful recipe!!
I just made it for the first time and cannot wait to dig in! I love banana bread ( who doesn’t!!) and dates too are a yummy sweet chewy addition . Magnifique! 🙂
Hi Liz! I’m so happy to hear! Thanks so much for trying out the recipe and leaving the kind feedback. 🙂
I’m Australian, and it’s such a staple in cafes here I used to assume it was Australian.
Now I associate with Hawaii, after having the best banana bread I’ve ever tasted, fresh out of the oven in Hana.
I’ve never tried dates in it though, so I’m excited to give this a go! Plus pecans are my favourite, you can never go wrong with pecans!
They have GREAT banana bread in Hawaii. All those amazing banana trees there! Hope you enjoy this recipe <3
I just made this bread and it is sooo delicious! Really hearty flavor, moist, filling, and a good amount of sweet. Thanks!
Perfect, Margaret!! So glad you enjoyed this bread <3 Thank you for the kind comment!
I modified the recipe to be vegan by using 1 flax egg instead orf the egg, unsweetened almond milk instead of the yogurt. I also omitted the sugar completely, I used half almond flour and half whole.wheat flour.. It turned out noir and delicious! My daughter loves eating it for breakfast . I will be making this regularly, thanks you!
Hi Rachel! Thanks so much for the vegan tips – great for any readers looking to make this vegan-friendly! 🙂 Glad you and your daughter enjoyed this! <3
Great find – banana and dates!!I made this recipe with few tweaks just to add even more nutrition, I used whole wheat flour (just read something though that this is no big value added), I also added oatmeal and apples. I always cut down the sugar to almost half, you will find that it still delicious, I sometimes add agave. These tweaks are pretty standard for me when baking muffins or cookies. – kid with T1D. I think I’ll also try adding shredded carrots,! Making this on this, the May 2-4weekend , to kick off Canada’s summer. !
Great additions and substitutes, Monique! I appreciate your feedback and am so happy you have enjoyed this recipe! Hope you have a wonderful start to a Canadian summer! 🙂
Can I ask how long you cool this bread in the pan before turning it out on to cooling rack?
Hi Deborah! 🙂 I generally loosen up the edges with a sharp knife first, then I flip it out after about 15 minutes of cooling. That said, I’ve honestly done it sooner when I’ve been in a rush and needed the loaf to cool down asap. You just need to ensure you grease your pan very well. Hope that helps!
Well said Beeta, I hope you have a wonderful trip! If you get a chance to come over to the UK, I would love to meet up x (and of course, your Banana, Date Nut Bread looks absolutely delicious! ) xx
Thank you so much, Louise!! While my flight layover is in London, I was so bummed I didn’t have time to get out of the airport and explore the city. When I flew into Heathrow this past week, I remember thinking it was so green and beautiful everywhere…I would love to come back and explore the UK and meet you! I’d bring this bread for you too! Thanks love 😉