|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a basic banana bread recipe, but it offers a sweet twist and extra texture with the addition of chopped dates. The dates lend an extra dash of sweetness to a classic, comforting baked banana bread. Dates are an excellent alternative to nuts, especially if you aren't a fan or have an allergy. Or replace some of the dates with chopped nuts if you crave the crunch.
The banana bread is perfect for breakfast, tea or coffee time, or whenever your sweet tooth needs indulging!
- 2 cups all-purpose flour (9 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1 teaspoon ground cinnamon
- 4 ounces unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 4 bananas (2 cups mashed, overripe)
- 1 1/2 cups dates (finely chopped)
Gather the ingredients.
Heat the oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.
In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, if using. Stir or whisk to thoroughly blend the dry ingredients.
In a mixing bowl with an electric mixer, beat the butter and sugars for about 3 to 4 minutes, or until light and fluffy. Add the lightly beaten eggs and beat until well blended. Add the vanilla and mashed bananas and beat until well blended.
Add the well-blended flour mixture and mix just until combined. Do not overmix.
Fold in the chopped dates.
Spoon the batter into the prepared loaf pan and spread evenly.
Bake the banana bread in the preheated oven for 60 to 70 minutes, or until a wooden pick inserted into the center comes out clean.
Cool the banana bread in the pan on a rack for 20 minutes then turn out onto a rack to cool completely before serving.
Slice and enjoy the bread with butter, cream cheese, or a flavored spread.
- Because the leavening agents begin working quickly, have your oven preheated and pans ready before you combine the wet and dry ingredients.
- Glass baking pans retain heat better than metal. If baking the banana bread in a glass loaf pan, reduce the baking temperature to 325 F.
- If you have overripe bananas but no time to make banana bread, you can freeze them. Mash them by hand or in the blender and freeze them in airtight containers in 1 or 2-cup portions for up to six months.
- Make two loaves and freeze one for another day. Wrap the banana bread—whole or individual slices—freeze for up to six months.
- Oven temperatures can vary; check the bread about 10 minutes before the estimated baking time. When the banana bread is ready, a toothpick will come out clean or with very few crumbs when inserted in the center of a loaf.
- Replace the dates with nuts, chocolate chips, raisins, or another kind of chopped dried fruit.
- Replace 1/2 cup of the dates with toasted coconut. To toast coconut, spread it out in a dry skillet and place the pan over medium-low heat. Cook, stirring and tossing constantly, until the coconut is lightly browned and aromatic.
How to Store and Freeze
- Wrap your banana bread in plastic wrap or aluminum foil, to help keep it fresh. It can be kept on the counter for a few days, or you can place in the refrigerator where it will keep longer—up to seven days.
- Banana bread can be frozen for up to six months. Place it in an airtight freezer-safe container.