Banana Date Bread
This delicious banana date bread blends overripe bananas and chewy dates for a comforting treat perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 to 3 overripe bananas The riper, the better!
- 1 cup chopped dates Pitted, preferably Medjool for their softness
- 1/3 cup unsalted butter Melted (or coconut oil for a healthier option)
- 1 cup granulated sugar Or brown sugar for added depth
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts Optional: such as walnuts or pecans for added crunch
- 1 teaspoon cinnamon Optional: for warming spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier cleanup.
- In a large mixing bowl, mash the overripe bananas with a fork until smooth, leaving a few small lumps for texture.
- Add melted butter to the mashed bananas, then mix in sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the banana mixture, stirring gently just until combined. Be careful not to overmix! Fold in chopped dates and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Let bananas ripen for the best flavor. Don’t skimp on the dates; use high-quality ones for the best results. Check doneness by inserting a toothpick in the center.