Banana Date Bread

This banana date bread is packed with three cups of dates and bananas blended and baked into the base of the bread for a delicious breakfast or snack!

Course Breakfast, Snack

Cuisine American

Keyword banana and date bread, banana date bread, date banana bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 231kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

2 cups medjool dates pitted, about 16 dates
1 cup hot water
1 cup mashed banana the more brown the more sweet, about 2 medium bananas
1 tsp vanilla extract
2 large eggs
⅓ cup sweet cream salted butter or salted butter, ghee, or coconut oil
1 ⅔ cup whole wheat pastry flour
¼ tsp salt ½ teaspoon if using unsalted butter or coconut oil
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon

Instructions

Preheat oven to 325F. Line a glass bread pan with parchment paper and spray with coconut oil. Place dates in a bowl and cover with hot water for 10 minutes to soften. Drain water.
2 cups medjool dates , 1 cup hot water
In a food processor, pulse dates until a chunky paste forms. Add bananas, vanilla extract, eggs, and melted butter to the food processor. Process until smooth.
1 cup mashed banana , 1 teaspoon vanilla extract, 2 large eggs, ⅓ cup sweet cream salted butter
Add dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) and process until smooth. Don't over-mix. Process until just combined, then stop.
1 ⅔ cup whole wheat pastry flour , ¼ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon
Pour batter into the prepared bread pan and on the middle rack, bake for 30 minutes uncovered, and then tent with foil and bake for 30 minutes. Uncover and bake for 5-15 minutes until an inserted toothpick comes out clean. Checking on it every 5 minutes until done. Let cool for 20 minutes, then remove from pan and let cool completely on a cooling rack for 30-60 minutes.

Video

Notes

How To Freeze and Store

To store: Let cool completely on a cooling rack. Store on the counter up to 3 days and in the refrigerator for up to a week (maybe two, but none of my loaves lasted that long.) I wrapped mine in saran wrap to store.

To freeze: Let cool completely on a cooling rack. Wrap in plastic wrap and then place in a freezer bag for up to 3 months. Defrost under refrigeration.

Nutrition