Banana Bread With Dates

Banana bread on a tray with butter.
Diana Rattray
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 12 servings
Nutrition Facts (per serving)
299 Calories
9g Fat
53g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 299
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 51mg 17%
Sodium 162mg 7%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 31g
Protein 4g
Vitamin C 3mg 14%
Calcium 48mg 4%
Iron 1mg 8%
Potassium 280mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground cinnamon, optional

  • 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

  • 2 overripe bananas, mashed, about 2 cups

  • 1 1/2 cups dates, finely chopped

Steps to Make It

  1. Gather the ingredients.

    Ingredients for banana bread with dates

    The Spruce / Diana Rattray

  2. Preheat oven to 350 F. Grease and flour a 9 x 5 x 3-inch loaf pan.

  3. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon, if using. Stir or whisk to thoroughly blend dry ingredients.

    Combine the dry ingredients

    The Spruce / Diana Rattray

  4. In a mixing bowl with an electric mixer, beat butter and sugars for about 3 to 4 minutes, or until light and fluffy. Add lightly beaten eggs and beat until well blended. Add vanilla and mashed bananas and beat until well blended.

    Banana bread batter

    The Spruce / Diana Rattray

  5. Add well-blended flour mixture and mix just until combined. Do not overmix.

  6. Fold in chopped dates.

    Fold in the dates

    The Spruce / Diana Rattray

  7. Spoon batter into prepared loaf pan and spread evenly.

    Banana bread ready to bake

    The Spruce / Diana Rattray

  8. Bake banana bread for 60 to 70 minutes, or until a wooden pick inserted into the center comes out clean.

    Banana bread cooling

    The Spruce / Diana Rattray

  9. Cool banana bread in the pan on a rack for 20 minutes, then turn out onto a rack to cool completely before serving.

    Banana bread with dates

    The Spruce / Diana Rattray


  • Because the leavening agents begin working quickly, have your oven preheated and pans ready before you combining 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.
  • You can freeze them if you have overripe bananas but no time to make banana bread. 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—and 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.

Recipe Variations

  • 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 it 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.

Recipe Tags: